Herby Miso Asparagus Salad

Watch me make it live on KATU:


Herby Miso Asparagus Salad


1 medium orange
1 tablespoon mellow white miso
1 tablespoon rice vinegar
1 tablespoon soy sauce (or Tamari)
1 tablespoon sesame oil
1 tablespoon orange juice
1 tablespoon orange zest
1 tablespoon Marshall’s Serrano Ginger Lemongrass sauce
1 large bundle asparagus, about ½ pound
2 cups cooked & drained large beans (Christmas, Corona, or Lima beans)
½ cup chopped herbs (cilantro, parsley, scallion)
Salt and pepper
½ cup segments oranges
½ cup chopped pecans
2 tablespoons toasted sesame seeds


  1. Zest the orange, set aside. Segment the pieces, saving the juice for the dressing.
  2. In a large salad bowl, whisk together the miso, rice vinegar, soy sauce, sesame oil, orange juice, orange zest, and Serrano ginger lemongrass sauce (if you don’t have this sub in 1 teaspoon honey, 1 teaspoon of chili flakes, and 1 teaspoon grated fresh ginger).
  3. Wash the asparagus and snap off the woody ends. Cut into ½ inch pieces, about 2 cups total.
  4. Add asparagus to the dressing and toss, let stand 5 minutes. Add in beans and herbs, season with salt and pepper and toss.
  5. Top salad with sesame seeds and pecans.