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.
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
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.
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
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