Miso Asparagus Salad

INGREDIENTS

● ½ lb soba noodles

● 2 tsp kosher salt ● ½ lb medium asparagus spears (about 10-12 spears), chopped into 2-inch pieces with tough ends removed ● 2 scallions, chopped finely ● 2 cups napa cabbage, chopped ● 2 medium radishes, trimmed and thinly sliced ● Zest and juice of one lemon ● 1½ tsp red or white miso paste ● 1 Tbsp ginger, grated on a microplane or box grater ● 2 cloves garlic, grated on a microplane or minced

● 2 Tbsp soy sauce ● 1 Tbsp sesame oil ● ½ tsp sriracha (or more to taste) ● 1 Tbsp sesame seeds, white and/or black

DIRECTIONS

1. Boil the buckwheat soba noodles in salted water for 4-5 minutes.

2. Add the chopped asparagus to the noodles in boiling water. Cook until the asparagus is just tender and bright green, for an additional 2-3 minutes. 3. Drain asparagus and soba in a colander. Run cool tap water over the mixture until it is totally chilled. 4. Slice the radishes into thin coins. Chop the cabbage and scallions. 5. In a large bowl, whisk together the miso paste and 2 tablespoons of warm water until the miso has thinned out. Then add lemon zest, lemon juice, grated ginger, garlic, soy sauce, and sriracha.

Slowly drizzle in the oil and whisk until thick. Taste and adjust seasoning with salt and black pepper if needed. 6. Add the asparagus, soba noodles,radishes, cabbage, and scallions and lightly toss to combine. Toss gently. 7. Top with toasted sesame seeds to serve. 8. (Optional: Serve with pressed and grilled tofu for a complete plant-based meal.)

by Allison Anastasio

In Michigan, we have to wait so long for our gardens to come back to life! Asparagus is one of the first green things that pop out of the dormant soil. Because our state is the top grower of this nutritious crop, local farmers’ markets are flush with the locally-grown green stalks. You can definitely taste the difference when you purchase directly from farmers at the Ann Arbor and Ypsilanti Farmers’ Markets. This salad is an example of something you can make in bulk and serve for lunches all week long. Buckwheat in its purest form is high in protein and gluten-free. Add your favorite protein to personalize this delicious entree salad.

Chef Allison Anastasio of Last Bite Chef is a personal chef and culinary educator based in Ann Arbor. In December 2021 Chef Allison and her partner purchased a historic 1870s Greek revival home in Ypsilanti, Michigan. They named the property The Newton of Ypsilanti after the second owner, Charles Newton, who made substantial renovations to the structure in the early 20th century, including the installation of a 1700s tavern in the lower level. In April 2022, The Newton of Ypsilanti opened as a bed & breakfast, gathering place for the community, and as the new headquarters of Last Bite Chef. Whether you’re here for an overnight stay or visiting for an event, your time at the Newton of Ypsilanti will be full of delicious food, local art and the stories of historic architecture. For more information about the property, please visit www.theNewtonofYpsilanti.com. If you have a rental request please email Allison at thenewtonofypsilanti@gmail.com.