Recipe: Appetizing Marinated Tomatoes and Asparagus with Shio-Koji
Recipe: Appetizing Marinated Tomatoes and Asparagus with Shio-Koji Delicious, fresh and tasty.
Marinated Tomatoes and Asparagus with Shio-Koji. Great recipe for Marinated Tomatoes and Asparagus with Shio-Koji. I wanted to test shio-koji with a simple dish. The flavor will improve dramatically with just a little bit of extra time!.
Leave to stand while the pasta cooks.
Cut the tips from the asparagus.
Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover.
You can have Marinated Tomatoes and Asparagus with Shio-Koji using 4 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Marinated Tomatoes and Asparagus with Shio-Koji
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You need 1 of Tomato.
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You need 3 of Asparagus.
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Prepare 1 tsp of Shio-koji (salt fermented rice malt).
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It’s 1 tbsp of Olive oil.
You'll be surprised at the flavor and juiciness it brings.
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Place the asparagus, red onion and cherry tomatoes in a large mixing bowl.
To prepare the vinaigrette, combine all ingredients and shake until emulsified.
Marinated Tomatoes and Asparagus with Shio-Koji step by step
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The bottom half asparagus stalks are hard and fibrous, so shave off about 7 cm from the bottom..
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Cut the asparagus on the diagonal into suitable lengths, boil a pot of water with salt (not included in ingredient) for about 4 to 5 minutes, and drain..
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Put the shio-koji, olive oil, tomatoes cut into 6 wedges as well as the asparagus from Step 2 into a bowl, and marinate them well and leave them in the fridge for 20 minutes. And its done!.
Pour the vinaigrette over the vegetables and gently toss to combine.
Add the Feta cheese and very carefully stir to combine.
Drain and put in an ice bath.
Remove asparagus to a platter and top with chopped tomato.
Then I used about a cup of coarsely chopped sun dried tomatoes in oil instead of the grape tomatoes and basically followed the original recipe in the preparation of tomato mixture.
