Asparagus and Baby Bok Choy with Miso Chive Dressing

This recipe has quickly blanched asparagus and bok choy that stay crisp and colorful. Add the tangy miso chive dressing and the dish takes on a sweet, crunchy, and tangy flavor. It is quick side dish for any meal. Try it with slow roasted salmon on a bed of rice or greens.

The miso and chive dressing is modified from Flavor by Yotam Ottolenghi and Ixta Belfrage. I like a little less mirin and a little more rice wine vinegar than they suggest. I love this dressing on fish, vegetables, and tofu. It is especially wonderful with asparagus and bok choy.

• 1 pound asparagus, tough end broken off and discarded

• 1 pound baby bok choy, cut in half lengthwise

Miso Chive Dressing

• 1/2 ounce (1 tablespoon) ginger peeled and roughly chopped

• 1/2 teaspoon flakey salt

• 4 1/2 teaspoons black and white sesame seeds, toasted

• 1/2 ounce chives finely chopped

• 1 1/2 tablespoons white miso paste

• 3 tablespoons mirin

• 3 tablespoons rice wine vinegar

Start by making the dressing. Pound the ginger and salt into a paste in a mortar and pestle or in a bowl with a spoon. Transfer to a bowl, add the other ingredients, and stir well to combine.

Bring large (enough to accommodate the asparagus spears) of salted water to boil. Add the asparagus spears and cook for 1 minute before adding the bok choy. Cook the vegetables for 1 more minute and taste the asparagus, if you like it a bit more tender keep it in for another 30 seconds. Remove the asparagus and bok choy from the water and put into a colander, rinse quickly with cold water, and let drain. Arrange the asparagus and bok choy on a serving plate, spoon the dressing over the veggies, and serve.