Walnut Miso Noodles

(recipe from 101cookbooks.com)

4 oz. whole wheat spaghetti or linguini (or soba)
1 small bunch of asparagus, sliced thinly (1/4-inch thick)

1/2 cup walnuts, toasted
1/4 cup olive oil
1 medium clove garlic, peeled
2 Tbsp. mellow white miso paste
2 Tbsp. white wine vinegar
1 tsp. honey
2 big pinches salt (or to taste)
1/4 cup+ warm water

Topping ideas:  sliced green onions, chopped chard stems and leaves that have been cooked for a minute or two in a skillet with a bit of olive oil and salt, chopped fresh chives, toasted walnuts

Bring a large pot of water to a boil.  Salt generously and cook the pasta per package instructions, being careful to not overcook.  About 10 seconds before you are going to drain the noodles, add the asparagus to the pot.  Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil.

To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey.  Add the warm water a bit at a time until the dressing is the consistency of a heavy cream.  Taste and add salt if you think it needs it.

Add as much or as little dressing as you like to the noodles and toss well.  Arrange in two bowls or on a platter - I finished off this version topped with sliced green onions, a bit of sauteed slivered rainbow chard leaves & chopped stems, a few toasted walnuts, and some chives.

(I found I liked the asparagus sliced into thin strips lengthwise, which blended with the noodles better.  I cooked my asparagus with the noodles a little longer than 10 seconds, as I like mine less crunchy.  The dressing is very tasty.  I cut down a bit on the olive oil.)