Ingredients

• 1 pound asparagus
• Dressing
• 2 tablespoons dashi (recipe above)
• 4 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 tablespoon mustard
• 1 teaspoon grated lemon zest

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Instructions

1. Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections.
2. In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind