Miso-Roasted Asparagus
This easy asparagus dish will be a gateway drug for you, one of those dead-simple recipes you can pull out on a weeknight and then watch your family and friends hail you as a genius!
1 Tbsp. sugar
1/4 cup hot water
1/4 cup white miso paste
1 large bunch asparagus, tough bottoms removed
Position oven rack 6 inches below heating element and preheat the broiler to high. Combine the sugar and water in a small bowl and stir until the sugar dissolves. Whisk in the miso paste. Lay the asparagus out in a roasting pan or baking sheet. Spoon the miso on top of the asparagus and turn to coat the stalks so each spear is covered with a thin layer of the sauce. Put the pan under the broiler and cook until the asparagus are browned and cooked through and the miso is bubbling, 8 to 10 minutes. Remove from the oven and serve.
Note: This dead-simple miso-roasting technique works with any number of different vegetables. Try it on wedges of sweet potatoes, rounds of eggplant or a rainbow of diced root vegetables: beets, turnips, carrots, and parsnips. for an extra layer of sweetness, add a tablespoon or two of honey or maple syrup to the miso mixture.
-- recipe compliments of Jose Andres
1 Tbsp. sugar
1/4 cup hot water
1/4 cup white miso paste
1 large bunch asparagus, tough bottoms removed
Position oven rack 6 inches below heating element and preheat the broiler to high. Combine the sugar and water in a small bowl and stir until the sugar dissolves. Whisk in the miso paste. Lay the asparagus out in a roasting pan or baking sheet. Spoon the miso on top of the asparagus and turn to coat the stalks so each spear is covered with a thin layer of the sauce. Put the pan under the broiler and cook until the asparagus are browned and cooked through and the miso is bubbling, 8 to 10 minutes. Remove from the oven and serve.
Note: This dead-simple miso-roasting technique works with any number of different vegetables. Try it on wedges of sweet potatoes, rounds of eggplant or a rainbow of diced root vegetables: beets, turnips, carrots, and parsnips. for an extra layer of sweetness, add a tablespoon or two of honey or maple syrup to the miso mixture.
-- recipe compliments of Jose Andres