I don’t know what is wrong with me, but the past several days I have been miserably congested, sinus-y, and unable to breathe very well. It could be allergies, but I’ve never suffered from allergies. It could be a cold, but I have absolutely no other symptoms. Ack – I hate when I don’t know what’s causing my ailments!
So because Sudafed, Afrin, and Nasogel have failed me, I decided to try my homemade method for clearing things out…wasabi! (aka green powder crack!)
I found this recipe for wasabi roasted asparagus the other day on the Fatfree Vegan’s blog. Of course, she had me at wasabi, but the asparagus really clenched it. When I found asparagus on sale yesterday at the market, I knew I would be making this recipe soon. I could have stopped there, but I decided to couple that with my wasabi salmon recipe and really feel the burn!
First, the star of the show:
You can buy wasabi paste premade, but I find the powder more convenient. It lasts longer and you can make as much or as little as you need anytime. Mix, equal parts powder and water, and let stand for a few minutes. I made enough for both of the recipes.
Instead of roasting the asparagus, I bathed it in the marinade and put it on the grill with the salmon. I think it would have been better roasted, as I really could not taste the wasabi sauce at all. Or maybe I should have just used more? Did I mention that I love wasabi?
Nothing that a little extra sauce from the salmon couldn’t fix. I boiled the leftover marinade from the salmon and topped both the salmon and asparagus with it. I served the salmon over sauteed radiccio.
The verdict: wasabi, you didn’t let me down!