Categories: June

Ingredients

• 24 baby carrots, trimmed and scrubbed
• 24 sprue or fine asparagus, trimmed
• 2 tbsp white miso paste, or 2 tsp soy sauce
• 2 tsp caster sugar
• 2 tbsp dark soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil

Directions

1. Cook the carrots in simmering, salted water for 2 minutes. Add the asparagus and cook for 1-2 minutes, until just tender. Drain and set aside.

2. In a large bowl, whisk the miso paste or soy sauce, sugar, dark soy sauce, mirin and oil. Add the carrots and asparagus and toss to coat.

3. Place a griddle or large frying pan over a high heat. Lift the vegetables from the dressing, reserving the dressing, and add to the hot pan. Cook for 1-2 minutes until lightly charred. Put the vegetables on a platter and drizzle with the dressing to serve.

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