asparagus with miso butter

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asparagus with miso butter
serves 1-2

The idea to make miso butter to serve with asparagus was inspired by David Chang, the chef behind the fabulous Monofuku restaurants in New York.

1 bunch asparagus
50g (2oz) unsalted butter
1 tablespoon white miso paste
large handful roasted almonds

1. Bring about 2cm (1in) water to the boil in a saucepan large enough to fit the asparagus in the base cross wise.Snap the woody bases off the bottom of each asparagus spear.

2. Add asparagus to the boiling water with a little salt. Cover with a bowl that fits across the top of the saucepan and place the butter in the bowl. Leave for a few minutes to melt.

3. Remove the bowl with the butter and whisk in the miso paste. Taste and season.

4. When the asparagus is tender (4-5 minutes). Drain asparagus and serve topped with the warm butter and almonds.

prepare ahead?

Best if eaten warm and fresh.

leftover potential

Will keep in the fridge for up to a week but the butter will solidify, so you may like to warm in a pan before eating.

variations for fun

vegan / dairy-free – make a miso oil by whisking miso into 3 tablespoons extra virgin olive oil. Skip the butter melting step.

nut-free – replace almonds with a couple of chopped hard boiled eggs.

higher protein – serve with a softly poached egg.

carnivore – serve layered with some fine slices of jamon or proscuitto.

problem solving guide

asparagus too crunchy – this just means they’re undercooked. Next time simmer for a little longer. And remember the fatter your asparagus spears the

asparagus woody – this is a sign of older asparagus. Trim to remove more of the woody bases. Peeling the lower halves of the stalks may help the situation but this can be a little tedious so I try and avoid it if I can.

asparagus lacking flavour – asparagus grown out of season or shipped long distances tend to be a bit bleugh and bland. Try and wait until it’s asparagus season (spring) in your area before trying again.

too salty – different miso pastes vary in their intensity. Try and choose the whitest (mildest) miso you can. Using unsalted butter can help as can diluting the miso with more butter or a little olive oil.

asparagus limp and lifeless – sounds suspiciously like overcooked asparagus. Not much can be done now but remember to test them earlier in the cooking process next time.

no miso paste? – try the asparagus with lemon butter – just replace the miso with the zest of 1 lemon.

serving suggestions

I love it as a simple meal on its own. Or try with a poached egg for a more substantial meal.

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