Grilled shio koji asparagus with lemony yogurt sauce from Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them (page 202) by Aaron Adams and Liz Crain

  • kosher salt
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  • lemon
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    You may use the Sunflower yogurt recipe on page 130, and the Shio koji recipe on page 70. Can substitute fresh dill leaves or fresh chives for fresh parsley leaves, 2 scallions plus 1 clove garlic for green garlic, and other neutral oil for sunflower oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Sunflower yogurt recipe on page 130, and the Shio koji recipe on page 70. Can substitute fresh dill leaves or fresh chives for fresh parsley leaves, 2 scallions plus 1 clove garlic for green garlic, and other neutral oil for sunflower oil.

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