Nobu's fried asparagus with miso dressing
Dressings
When you dip asparagus in hot oil, you won't recognize it. After an oily plunge, its skin ripples and shines like the skin of a striped bass. The tips frizzle and the stalks turn vivid green and tender in just a minute or two under the oil. Note: This will make more dressing than you need, so feel free to increase the quantity of asparagus, or save the dressing for other uses. The dressing and leeks can be made ahead, but the asparagus should be served immediately after frying. Recipe adapted from <strong><a title="Amazon: Nobu's Vegetarian Cookbook" href="http://www.amazon.com/Nobus-Vegetarian-Cookbook-Nobu-Matsuhisa/dp/4894449056/?tag=food52-20" target="_blank">Nobu's Vegetarian Cookbook</a></strong> by Nobu Matsuhisa (PIE Books, 2012)
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