---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Japanese, Vegetables
       Yield: 10 servings
       6 ea Asparagus stalks; peeled
     1/2 c  Shiro miso
       1 tb Mustard, powdered
   Snap the tips from the asparagus and save for future use.  Slice the
   stalks lengthwise into strips 1/2 wide, then cut these into 1 1/2
   lengths. Over high heat, bring 2 c water to a boil.  Add the
   asparagus, return to the boil, and drain immediately in a sieve.  Run
   under cold water to cool them quickly, and pat dry with paper towels.
   In a small mixing bowl, combine the miso with the dry mustard & mix
   until smooth.  Spread half the mixture in a shallow baking dish &
   cover with a double thickness of cheesecloth the size of the dish.
   Place the asparagus in one layer on the cheesecloth & cover with
   another double thickness of cheesecloth.  Top with the remaining miso
   & mustard mixture.  Marinate for about 3 hours at room temperature,
   or refrigerate overnight.
   Discard the dressing before serving the asparagus.
   “Foods of the World” Recipes: The Cooking of Japan.  Time/Life Books.
   Posted by Earl Cravens.