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Spicy alternative to hollandaise: Green asparagus with miso dressing

Asaparagus loves to engage in a flavor duel on equal terms.

Falstaff Editorial Team

Preparation time: 00:05

Cooking time: 00:20

It doesn't always have to be Hollandaise: The malty spiciness of shiro miso combined with the freshness of lime takes the flavor profile of asparagus to a new level.

Ingredients (2 servings)
800 g green asparagus
5 tablespoon(s) olive oil
2 tablespoon(s) light miso paste
1 teaspoon(s) sesame oil
1 teaspoon(s) peeled and grated ginger
some fresh lemon zest
3 tablespoon(s) rice vinegar
4 tablespoon(s) juice of one lime
1 teaspoon(s) maple syrup
coriander leaves for the garnish (optional)
1 teaspoon(s) toasted sesame seeds (optional)
  • Mix the olive oil, sesame oil, miso paste, ginger, garlic, rice vinegar, lime zest and maple syrup in a bowl for the dressing.
  • Cut off the ends of the asparagus about 2.5 cm wide, wash the asparagus.
  • Whether you grill the asparagus or roast it in the oven is up to you. If you prefer to boil it, it is best to do this lying flat in a pot. To do this, fill a large pot about 5 cm high with water. When the water starts to boil, add the asparagus and cover the pot. When the water boils again, cook for about 4 to 5 minutes. Alternatively, sauté in a pan (approx. 5 minutes) until the asparagus is tender but al dente.


  • Arrange the asparagus on the plates, drizzle with the dressing – and if desired, sprinkle with sesame seeds and garnish with coriander leaves.


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Falstaff Editorial Team
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