Categories: Appetizers, Japanese, Vegetables 
      Yield: 10 servings 
  
      6 ea Asparagus stalks; peeled 
    1/2 c  Shiro miso 
      1 tb Mustard, powdered 
  
  Snap the tips from the asparagus and save for future use.  Slice the stalks 
  lengthwise into strips 1/2" wide, then cut these into 1 1/2" lengths. Over 
  high heat, bring 2 c water to a boil.  Add the asparagus, return to the 
  boil, and drain immediately in a sieve.  Run under cold water to cool them 
  quickly, and pat dry with paper towels. 
   
  In a small mixing bowl, combine the miso with the dry mustard & mix until 
  smooth.  Spread half the mixture in a shallow baking dish & cover with a 
  double thickness of cheesecloth the size of the dish. Place the asparagus 
  in one layer on the cheesecloth & cover with another double thickness of 
  cheesecloth.  Top with the remaining miso & mustard mixture. Marinate for 
  about 3 hours at room temperature, or refrigerate overnight. 
   
  Discard the dressing before serving the asparagus. 
   
  "Foods of the World" Recipes: The Cooking of Japan.  Time/Life Books. 
  Posted by Earl Cravens.