This is food for hot days. Green asparagus with cheezinaise. Pickles and tomato sauce white beans. It’s spicy, refreshing, plant-based and easy to digest.
Beans in tomato sauce are usually something to warm you up in Winter, but adding the tartness and sourness of pickles totally refreshes the dish.
Boiled daifuku mame white beans, reheated in tomato sauce. I have then added capers, home-made tarragon pickles, some steamed stalks of green asparagus…
… a minced small red onion. I’ve let that 3 hours at room temperature, so flavors mixed well.
Served with mizuna leaves.
It’s similar to this one. Sakekasu brings a cheesy flavor. It is made of miso, sakekasu (sake lees), chili pepper and turmeric. After pasting and adding water, I cooked it a few minutes and let cool, and later completed with olive oil.
I’ve boiled very briefly the thin green asparagus spears and refreshed them in iced water. I’ve eaten them with the sauce.