- 1 pound asparagus
- 2 tablespoons dashi (recipe above)
- 4 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon mustard
- 1 teaspoon grated lemon zest
Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind