Instructions: 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.

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