Bok Choy with Miso Chive Dressing

Serves 4.

1 pound asparagus, tough end broken off and discarded
1 bunch Red Dog bok choi, each cut in half lengthwise 

Miso Chive Dressing 
1/2 ounce (1 tablespoon) ginger, peeled and roughly chopped
1/2 teaspoon flakey salt
4 1/2 teaspoons black and white sesame seeds, toasted
1/2 ounce Red Dog chives, finely chopped
1 1/2 tablespoons white miso paste
3 tablespoons mirin
3 tablespoons rice wine vinegar

To make the dressing, pound the ginger and salt into a paste in a mortar and pestle or in a bowl with a spoon. Transfer to a bowl, add the other dressing ingredients, and stir well to combine. 

Bring a large pot (big enough to accommodate the asparagus spears) of salted water to boil. Add the asparagus spears and cook for 1 minute before adding the bok choi. Cook the vegetables for 1 more minute and taste the asparagus, and if you like it a bit more tender, keep it in for another 30 seconds. Remove the asparagus and bok choi from the water and put into a colander, rinse quickly with cold water, and let drain. Arrange the asparagus and bok choy on a serving plate, spoon the dressing over the veggies. Goes great with salmon and rice!