I didn’t have any of the key ingredients for miso soup so I decided to experiment with a cold salad instead, using the lotus root I found this morning… First, I blanched the sliced lotus root in boiling water for about 5-6 minutes. Then once cool, I stuck it in the refrigerator to “crisp” it up. Next, I blanced some asparagus spears as well. Just before eating, I simply layered the blanched lotus root and asparagus, sprinkled on some Japanese style sesame dressing and sprinkled this with some white sesame seeds and some cracked black pepper. Visually this was an absolute stunner. Taste wise it was good but not great…the classic cold asparagus, the crunchy lotus root and the dressing that brought it all together would be a nice starter to a Japanese meal.