SF Chronicle | Koji Asparagus Recipe

Article excerpt from the  San Francisco Chronicle:

SF Chron


Sauteed Lemon-Koji Asparagus

Serves 2 to 3

This recipe is from cooking teacher Sonoko Sakai. The salt koji balances the acidity of the lemon, creating a delicious and simple sauce for the asparagus.

  • 1 pound (1 bunch) asparagus, trimmed and sliced on the bias in 2-inch pieces
  • 2 tablespoons pureed salt koji
  • 1 tablespoon olive oil
  • 1/2 teaspoon finely grated lemon zest
  • – Black pepper, to taste
  • – Juice of 1/2 lemon

Instructions: In a shallow bowl or baking dish, toss the asparagus in the koji and let marinate for 20 minutes.

Heat the olive oil in a medium frying pan over high heat. When the oil shimmers, add the asparagus and saute 3 minutes. Stir in the lemon zest and pepper; cook 1 minute more. Stir in the lemon juice, remove from the heat and serve immediately.

Per serving: 98 calories, 3 g protein, 14 g carbohydrate, 5 g fat (1 g saturated), 0 mg cholesterol, 925 mg sodium, 2 g fiber.