Grilled Asparagus and Spring Onions with Miso Dipping Sauce

Miso is a soy paste with the consistency of nut butter. It is a source of vitamin B12, copper, zinc, and magnesium and a good source of protein with 2 g of protein in each tablespoon of miso.

2 Tbsp (30 mL) hiro miso or white miso
2 Tbsp (30 mL) tahini
3 Tbsp (45 mL) fresh orange juice
1 tsp (5 mL) raw cane sugar
1 Tbsp (15 mL) mirin
1 Tbsp (15 mL) rice vinegar
2 Tbsp (30 mL) warm water
12 asparagus spears
12 spring onions
2 tsp (10 mL) extra-virgin olive oil

Preheat grill or grill pan over medium-high heat.

In blender mix together miso, tahini, orange juice, sugar, mirin, rice vinegar, and water until smooth. Taste and adjust seasoning with a little more rice vinegar if desired. Sauce can be refrigerated for up to 1 week and thinned if needed by whisking in a little more water. Set sauce aside while preparing asparagus and spring onions.

Trim root ends of asparagus and place spears in large bowl. Clean spring onions and remove any loose or bruised outer leaves. Trim onion roots and about 1/2 in (1 cm) of the green tops. Place spring onions in bowl along with asparagus. Drizzle with oil and toss to coat evenly.

Grill asparagus and onions in batches until slightly charred. Transfer to serving plate and serve immediately with miso dipping sauce.

Serves 4.

Each serving contains: 125 calories; 4 g protein; 7 g total fat (1 g sat. fat,
0 g trans fat); 15 g carbohydrates; 3 g fibre; 336 mg sodium

from "Onions, Garlic, and Leeks!", alive #354, April 2012