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Asparagus in Miso-Butter Sauce
This dish is amazing. I could eat a pound of this with rice as my dinner...and practically did tonight. I've adapted it from a recipe in the New York Times cookbook, reducing and lightening the sauce to make it both healthier and tastier...in my opinion. I served it with a fish with curry sauce that Nancy made. We'll post that soon and link to this recipe. But try this as a side with any asian flavored main dish. Ingredients
- 2 Tbsp vegetable oil
- 1 pound asparagus, trimmed, stalks peeled if thick
- Kosher salt and freshly ground black pepper
- 2 Tbsp miso (we use red, which I prefer, but white works too)
- 2 Tbsp unsalted butter
- 3/4 tsp sherry vinegar
Directions
- Pour the oil into a large skillet over medium-high. Add as much asparagus as will fit in one layer, season with salt and pepper to taste, and toss and stir until browned, about 10 minutes. Transfer to a platter and keep warm while
- you cook the remaining asparagus.
- Meanwhile, whisk together the miso and butter in a small saucepan over low heat so they combine and the butter softens but does not melt. Whisk in the vinegar, remove from the heat, and keep warm.
- When the asparagus is done, spread the miso butter on the bottom of a warm serving plate. Place the asparagus on top of the miso butter.
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This is one of the best asparagus recipes I've tasted. Between plain steamed asparagus, Parmesan roasted asparagus, and this recipe, you've got a great asparagus recipe for almost any meal.
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