Snap the tips from the asparagus and save for future use. Slice the stalks lengthwise into strips 1 cm wide, then cut these into 4 cm lengths. Over high heat, bring 2 c water to a boil. Add the asparagus, return to the boil, and drain immediately in a sieve. Run under cold water to cool them quickly, and pat dry with paper towels. In a small mixing bowl, combine the miso with the dry mustard & mix until smooth. Spread half the mixture in a shallow baking dish & cover with a double thickness of cheesecloth the size of the dish. Place the asparagus in one layer on the cheesecloth & cover with another double thickness of cheesecloth. Top with the remaining miso & mustard mixture. Marinate for about 3 hours at room temperature, or refrigerate overnight. Discard the dressing before serving the asparagus. "Foods of the World" Recipes: The Cooking of Japan. Time/Life Books.