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Ingredients
  • 1 bunch thin asparagus spears (about 1 pound), trimmed and bottom half peeled if stalks aren’t pencil thin
  • 3 oz/ 85g baby portabella (aka cremini) mushrooms, cleaned and patted dry
  • 1 Tablespoon/15ml light white or yellow miso, (organic and non-GMO)
  • 1 Tablespoon/15ml coconut or rice vinegar
  • ½ tsp raw honey
  • 1 Tablespoon/15ml mild flavored olive oil (or walnut oil if you prefer)
  • 1 Tablespoon/15ml water (or more if necessary to thin dressing)
  • 2 Tablespoons/15g walnuts, lightly toasted
Steps
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