ASPARAGUS AND GINGERED GRAPEFRUIT SALAD
(Serves 6)
2 cups
miso vinaigrette
2 cups
ginger glaze
42 pieces
large asparagus
salt
36 sections
pink grapefruit, 4-5 grapefruit
1/4 cup
mixed black and white sesame seeds
2
scallions, cut thinly at an angle
Miso vinaigrette
(Makes 3 cups)
3 inches
fresh ginger, peeled and finely diced
1 tablespoon
garlic, minced
1 tablespoon
miso
1 1/2 tablespoons
chile paste with garlic (essential ingredient, found in Asian markets)
1/2 bunch
cilantro, chopped
3 ounces
sherry
4 ounces
rice vinegar
5 ounces
fish sauce (nuac nam, also found in Asian markets)
2 ounces
lime juice
1 tablespoon
honey
1 ounce
sesame oil
4 ounces
peanut oil
Combine all of the ingredients in a bowl except for the sesame oil and peanut oil. Wisk in each oil one at a time. This dressing will last indefinitely, covered in the refrigerator.
Ginger Lime Glaze
(Makes 2 cups)
8 inches of ginger, peeled and cut into very fine threads
zest of 4 limes
1 1/2 cups
tarragon vinegar
3/4 cup
sugar
Combine all ingredients in a non-reactive pot. Bring to a boil. Remove from the heat and let sit for 5 minutes to infuse flavors. Bring back to a boil and repeat process. Bring back to a boil for a third time. Set aside until cool enough to cover and refrigerate. The glaze will last indefinitely and makes a great iced or hot tea base.
Make the miso vinaigrette and ginger glaze ahead of time and keep in the refrigerator. Ever so slightly peel each stem of asparagus to eliminate any stringy toughness and to insure even cooking. Blanch in a large pot of boiling salted water until the stems just bend, 3-5 minutes. Remove immediately to an ice bath to stop cooking and preserve green color. Remove from the water as soon as the asparagus is chilled and drain. Asparagus is much more flavorful if not served ice cold so keep at room temperature if just before service. If not, refrigerate until 10-15 minutes before ready to use. Section grapefruit into a strainer over a bowl. Squeeze out as much juice as you can from the remaining fruit pith. Make sure the sections are whole and cleaned of all pith. (it is best to buy a couple of extra grapefruit, to assure enough perfect sections) Place the sections into a separate bowl and cover with ginger glaze. Drink the fresh squeezed juice. To arrange the salad, cover the asparagus with a cup or so of the miso vinaigrette, saving enough to dress the bottom of each salad plate. Let the asparagus soak in the dressing for a couple of minutes. Meanwhile, cover the bottom of each salad plate with a layer of the miso vinaigrette. Arrange a log pile of 7 asparagus spears in the center of each plate. Arrange 3 grapefruit sections fanned out on each side of the asparagus. Sprinkle with scallions and sesame seeds.
