Miso-Braised Asparagus, Ginger Sauce

Miso-Braised Asparagus, Ginger Sauce, Sliced Scallion
served on
My “Le PONT de la TOUR” China
in Honor of
The Queen’s Diamond Jubilee

While ginger sauce makes a heart-healthy alternative to hollandaise, braising asparagus in miso broth adds another layer of subtle flavor. A casual ladle of ginger sauce over braised asparagus makes for a zippy vegetable side. The addition of buckwheat noodles, tomatoes and pine nuts makes a vibrant meatless meal.

❖❖❖

Lucy Robinson Hanson
1886 – 1970

Over a century ago, Lucy Robinson and Jack Hanson were Londoners. Early in the 1900’s, Jack left England for Chicago to follow his dreams. Shortly thereafter and still a teenager, Lucy left her family and followed her true love to America. By 1952 Lucy was a widow, a mother of 7 and grandmother of 17 when Princess Elizabeth, while visiting Kenya, received the news of her father’s death and her own accession to the throne.

Lucy decided to take one of her grandchildren back to England to visit the family she hadn’t seen in many many years and to witness The Coronation which was to take place in Westminster Abbey on the 2nd of June 1953. They boarded the RMS Queen Elizabeth and sailed to England. The granddaughter that accompanied Lucy was my mother. She was 19.

Miso-Braised Asparagus

Braise trimmed asparagus in simmering white miso broth until tender. Shock briefly in ice water, drain well on paper towels.

Ginger Sauce

• 2″ piece of  fresh ginger, chopped
• 1 garlic clove
• 3 T. olive oil
• 2 t. chili oil (sesame-based)
• 1 T. veganaise (or heart-healthy mayo)
• 1 T. seasoned rice wine vinegar
• 1 T. low-sodium tamari

Place all ingredients in a small bowl and blend with an immersion blender until smooth. Taste for balance. Ladle ginger sauce over asparagus, garnish with thinly sliced scallion.

Miso-Braised Asparagus with Buckwheat Noodles

Toss noodles with ginger sauce. Arrange asparagus and chopped tomatoes on a plate. Ladle a small amount of sauce over the vegetables, then top the vegetables with noodles. Garnish with sliced scallion and pine nuts.

November 2000
On the river by Tower Bridge with my souvenir china from London’s famous
Le PONT de La TOUR Restaurant.

In honor of my Great-Grandma Lucy, we’ll continue to help celebrate 60 years of the Queen’s Reign and the Summer Olympics over the next few months here on Taste With The Eyes.