I should start by mentioning that I am a huge miso fan. That, combined with asparagus being in season, made for the perfect dish.
Some people avoid soy for a number of reasons, varying from genetic predispositions to allergies and more. I totally get it and, while I do take note of the fact that too much soy probably isn’t a good thing as a woman because it’s been said to mimic estrogen in the body… I definitely believe that all things in moderation is alright. Thus, a little miso here or there can’t hurt. I love miso soup, miso sauce, miso marinades, and more. It is such a versatile condiment with a salty and sweet flavor that goes well with most things. So, when I saw miso butter paired with a seasonal favorite of mine, I got very excited.
And… rightfully so. This dish was delicious. Asparagus is at its best when it starts to get a bit brown and shriveled. Top that with the salty, not to mention buttery, miso sauce, and we’ve got a winner!
Miso Butter Asparagus
Yield 4 servings
- 3 tablespoons olive oil
- 1 pound asparagus
- salt and pepper
- 1/2 cup white miso
- 5 tablespoons unsalted butter
- 2 teaspoons champagne vinegar
- Heat up the olive oil in a large skillet over medium high heat.
- Cook the asparagus (in a single layer) for about 10 minutes, or until it shrivels and starts to brown.
- While that is cooking, mix together the miso and butter in a small saucepan over low heat. Don't melt the butter, just soften it.
- When the miso and butter and thoroughly combined, whisk in the champagne vinegar.
- To plate, put the miso butter on the bottom of the serving plate and top with the asparagus.
- Serve immediately.
Recipe adapted from The New York Times
Courses Lunch or Dinner