Best Asparagus With Miso Butter Recipes

ROASTED ASPARAGUS WITH MISO DRESSING

Roasted Asparagus with Miso Dressing image

Miso has a rich taste, which is perfect for asparagus. This recipe has a nice Asian flavor and I like to serve this especially with teriyaki steak or salmon, and a crisp green salad.

Provided by PalatablePastime

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs fresh asparagus spears
1 tablespoon oil
salt
3 tablespoons unseasoned rice vinegar
2 tablespoons light miso
2 tablespoons water
2 teaspoons sesame oil
1 teaspoon beet sugar (or granulated sugar)

Steps:

Preheat oven to 375F.
Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
Remove from oven and allow to cool.
Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.

GRILLED MISO BUTTER ASPARAGUS

Grilled Miso Butter Asparagus image

Asian flare with a smoky touch on a fresh summer staple.

Provided by barbara lentz

Categories Vegetables

Time 10m

Number Of Ingredients 3

Ingredients

1 lb fresh asparagus thick ends trimmed
1 stick butter melted
2 Tbsp miso paste

Steps:

1. Mix the melted butter together with the Miso paste until the paste is well incorporated.
2. Add the asparagus to a hot grill. Brush the butter/MIso mixture over the asparagus as you turn and grill until desired doneness.

ASPARAGUS WITH MISO BUTTER

Asparagus With Miso Butter image

This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant - or at home. Watch our video on how to poach an egg

Provided by Mark Bittman

Categories easy, quick, appetizer

Time 20m

Yield 2 main course servings or 4 starters

Number Of Ingredients 7

Ingredients

4 tablespoons oil or rendered pork or bacon fat
1 pound asparagus, trimmed and peeled if necessary
Salt and pepper
1/4 cup not-too-salty miso, preferably white
1/4 cup unsalted butter
1 teaspoon sherry vinegar
2 poached (or warm-bath-cooked) eggs

Steps:

Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 25 grams, Carbohydrate 19 grams, Fat 55 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 26 grams, Sodium 1389 milligrams, Sugar 7 grams, TransFat 1 gram