1 lb. asparagus, trimmed and cut into even pieces (about 2" long)
4 T. green onions
1/2 T vegetable oil
2 t. kochugang (Korean chili paste) OR 1 t. doubanjang (Chinese chili paste)
1/2 T. brown sugar
2 T. mirin
2 T. miso (red preferred, but any type will do)
Cook asparagus until tender-crisp, then run under cold water to stop cooking. Drain well.
Add the aspargus and mix well so each piece is coated with the marinade. Layer into glass or ceramic bowl or container (not plastic, because the miso and chili will stain it) evenly. Cover with kitchen parchment paper, then put another bowl or container filled with water; this acts as a weight. (I skipped the weighting part.)
Leave the asparagus to marinate for at least an hour - you can leave it in the refrigerator overnight. Take off the weight and store the asparagus in a tightly covered container.
The asparagus will keep for a couple of days in the refrigerator, but it will gradually lose its green color so you should try to eat it up as soon as possible. This is not that hard to do.
This recipe was snagged from a great site: http://justbento.com
