Roasted asparagus with ginger-miso butter {vegetarian}
When I made this recipe the first time, I roasted a pan of Brussels sprouts and tossed the miso butter in it. Before I had a chance to take a photo, my husband Ted and I ate it all. So here we go, same ginger-miso butter, this time on roasted asparagus, and it's every bit as palate-pleasing. I believe that you could roast shoe leather and slather it with this compound butter, and you'd eat every last bit. It's that good. There's always butter and a tub of miso in my refrigerator. A fermented soybean product, miso lasts a long time, and a spoonful or two add huge flavor to any dish. On its own, miso tastes salty, so balance it with some spicy Sriracha. (Note: if you are gluten-free, be sure to read labels, as not all miso is gluten-free.) You'll probably have more butter than you need for this amount of asparagus, but don't despair; leftover ginger-miso butter tastes sublime on grilled fish or steak, too.
Roasted asparagus with ginger-miso butter
From the pantry, you'll need: butter, miso, fresh ginger root, Sriracha.
Serves 8.
Ingredients
1/2 cup (8 Tbsp) butter (not unsalted), softened for several hours at room temperature
1-1/2 Tbsp miso paste
1/2 tsp minced ginger root
15 drops Sriracha, or more to taste
2 lb asparagus, ends trimmed
Kosher salt and fresh black pepper
1-2 Tbsp olive oil
Directions
In a small bowl with a wooden spoon or rubber spatula, mash the butter, miso and ginger together until smooth and well incorporated. Add Sriracha, and mix it into the butter.
Cover the bowl with plastic wrap, or transfer butter to an airtight container, and refrigerate for several hours, or up to 3 days.
Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
Arrange the asparagus in a single layer. Sprinkle with salt and pepper, and drizzle with olive oil.
When the oven is hot, roast the asparagus for 10 minutes, or until the tips are just beginning to brown.
Transfer the asparagus to a serving plate, and immediately dot here, there and everywhere with the ginger-miso butter, letting the heat of the asparagus melt the butter.
Serve warm.
More ways to use the container of miso in your refrigerator:
Shredded Brussels sprouts salad with dried blueberries, pecans, and maple-miso dressing, from The Perfect Pantry
Miso-Sriracha glazed salmon, from The Perfect Pantry
Grilled miso chicken, from Just One Cookbook
Miso soup, from Steamy Kitchen
Walnut miso noodles, from 101 Cookbooks
Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.
Hope your recovery is speedy and easy! And thanks so much for thinking of all your fans and keeping your blog going while healing! I had rather forgotten about miso, haven't bought it in forever - I wonder if it is available in regular grocery stores these days, having it on fish sounds divine! If you have any ideas for cooking fresh lake trout I'd love to hear them - my bf just got his fishing license and is keeping me well supplied with lake trout from Dartmouth, Nova Scotia! Not an experienced fish cook by any stretch of the imagination, but want to learn, as I love the free, healthy protein factor so much!
Laurie, I have to think miso is more "mainstream" now, as I can find it in many of my local grocery stores (in the refrigerated section). It's so good for quick and easy soup, and that's how I use it most often.
Best wishes for a speedy recovery!
I love miso in anything, and had to smile at the comment of eating the whole food before being able to take a photo - that happens, and it's a great endorsement for a recipe, isn't it?
Can you believe I have never used miso in my cooking? Shame on me! This recipe is the one that will finally get me to the store to add this to my pantry. :)
Sally, thank you (things are going well). The tub of miso often gets pushed to the back of the shelf in my refrigerator, but it's always there. Now, go try this miso butter on Brussels sprouts, and you'll understand what happened the first time I made this!
Janice, I don't believe it! You must stash a little tub of miso in your fridge at once! So good for making a quick, warming soup.
Like Janice, I have never used miso at home, though I love it in Asian restaurants. I will go out at once and get a tub, as you recommend. Lydia, our thoughts are with you!
The refrigerator section of my grocery store is huge. Can you tell me with other items it might be kept?
Your blog is so informative I really enjoy the read.
Thank you
This sounds absolutely amazing - I just emailed it to all three of my kids. Lydia, I hope you recover easily and quickly - you're wise not to push it. I'm sending you healing thoughts!
Candy, thanks. Everything is going well!
June, I wish I had an easy answer to that, but every market is different. I usually find it near the noodles.
Judy, thanks for your good wishes. I'm taking it slow!
Thank you I have limited mobility so I guess it will be best to ask a clerk........hopefully I will find one that knows and doesn't give a blank store
Oh my, this does sound amazing. And low carb, yaay!
Kalyn, I know you'll love this one.
Tried this over the weekend, over asparagus on Sat and on some simple wild rice Sun. Delicious! Have the remainder in the freezer, which will make a nice surprise when I happen across it one day.
One note: I don't think the roasted asparagus needs so much oil, since the butter will be oozing over it in the end. I think it "dilutes" the impact of the butter a bit. Also, for those interested in such things, its a way to shave off a few calories.
Hope you are doing well!