Best Roasted Asparagus With Miso Dressing Recipes

ROASTED ASPARAGUS

Roasted Asparagus image

Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. -Vikki Rebholz, West Chester, OH

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted

Steps:

Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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

ROASTED ASPARAGUS WITH GARLIC DRESSING

Roasted Asparagus With Garlic Dressing image

This recipe is from the "Spices of Life" cookbook. It can be made as a side dish or an appetizer. I haven't tried it yet, but it sounds good, and I've put it on my list of recipes to make.

Provided by TasteTester

Categories Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs fresh asparagus
1 1/2 tablespoons virgin olive oil
3 tablespoons light soy sauce (if using regular soy sauce, add 2 tablespoons more water) or 3 tablespoons reduced sodium soy sauce (if using regular soy sauce, add 2 tablespoons more water)
1 tablespoon minced garlic
1 teaspoon sugar
2 tablespoons water

Steps:

Preheat the oven to 475 degrees. Snap off the tough woods ends of the asparagus and rinse the spears. Drain on paper towels. Spread the asparagus out on a cookie sheet and brush or toss with the olive oil.
Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife. Alternatively, you can grill or steam the asparagus for 4 to 5 minutes, until tender. Arrange the asparagus on a serving plate.
Stir together the ingredients of the garlic dressing until the sugar has dissolved. Pour over the asparagus or serve as a dipping sauce. Serve warm or at room temperature.

TUSCAN-STYLE ROASTED ASPARAGUS

Tuscan-Style Roasted Asparagus image

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Steps:

Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.

Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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