I trot this miso dressing out as soon as asparagus season starts, probably because the first time i ever tasted it was at a restaurant called En, in Tokyo, where it was served with huge, beautiful Hokkaido asparagus spears.
This works really well all summer on crudités, steamed cold leeks and salads, but where it shines even brighter is on cold chicken or cold ham instead of mayonnaise.
2 Tbsps white miso
1 Tbsp rice wine vinegar
2 tsps sugar
1/4 tsp mustard powder
Whisk all of the ingredients together well, ensuring that no lumps remain and that the mustard powder is fully integrated into the dressing.
Set aside for a couple of hours to allow for the flavors to bloom before using.