Combine the wasabi powder with the water and mix to a paste. Let sit for 10-15 minutes
Mix together in a separate bowl, the miso, soy sauce, lemon juice and rice vinegar
Cut the asparagus on the bias into pieces about 1 inch long.
Place in a steamer basket over boiling water and steam until barely tender (2 minutes), Drain and set aside
Beat together the wasabi mixture with the egg yolk.
Toss the wasabi/egg mixture with the asparagus and then add the mix of the remaining ingredients.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 52.4mg||16 %|
|Sodium 2628.8mg||91 %|
|Potassium 355.4mg||9 %|
|Total Carbohydrate 8.5g||2 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 5.4g|
|Protein 8.1g||12 %|
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Calories per serving: 70
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