Miso Ginger Asparagus

Miso Ginger Asparagus Recipe

A reader asked me what miso paste tastes like, while she has enjoyed miso soup at Japanese restaurants, she couldn’t quite imagine what cooking with miso paste would be like.

So what flavor dimension does miso paste add to a dish? If I had to just choose one single word, I’d say “umami” which is just a fancy foodie term that writers and chefs use. This is a tough one…..but okay, if I couldn’t use that word, I’d say, “tasty.” Even just a teaspoon of miso paste added to a dish (whether it’s a sauce for the asparagus, salad dressing, mashed potatoes or casserole) makes the dish tastier.

Miso has a very deep, complex flavor – salty yet slightly sweet, a little nutty. Lately, instead of adding salt to a dish, I’ll stir in a small spoonful of miso paste.

I need a little help from you all – can you help me describe the taste of miso vs. salt? Maybe it’s easier to use an analogy:

Salt is to Miso…….as _____ is to _____.

And hey, the one who comes up with the best analogy gets a prize. How about a $25 gift certificate to the Steamy Kitchen Store?

***

*Why all these miso recipes? I’m developing recipes for Marukome, the makers of Miso & Easy and some of the very best miso paste. 

Miso Ginger Asparagus Recipe

This recipe couldn’t be simpler….

Basically, throw the asparagus on a baking sheet and roast. In the meantime, whisk together the remaining ingredients – pour on top when the asparagus is done!

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Miso Ginger Asparagus Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Miso Ginger Asparagus Recipe

Try this with steamed or roasted broccoli, cauliflower or grilled eggplant slices.

Ingredients:

1 pound asparagus, ends trimmed
1 teaspoon cooking oil (olive, canola or vegetable)
2 teaspoons Miso & Easy (or 1 teaspoon miso paste + 1 teaspoon hot water)
1 tablespoon water
1/2 teaspoon grated fresh ginger
1 clove garlic, finely minced
1/2 teaspoon roasted sesame oil
1 teaspoon sesame seeds

Directions:

1. Preheat oven to 375F. Place asparagus on baking sheet and drizzle with cooking oil. Toss to coat. Roast asparagus for 8-10 minutes or until pierces easily with fork. Timing depends on how thick the asparagus spears are.

2. While the asparagus is roasting, prepare the ginger miso sauce. In a small bowl, whisk together the remaining ingredients until smooth.

3. Pour over asparagus and serve.

Comments 91

  1. Viraj

    I am eating this dish as we speak- and it is delicious! I left the asparagus on the second rack for 10 minutes- I wish I had stuck it under the broiler for an extra couple of minutes; just a tip for anyone who likes their veggies a little crispy!

    The dressing is fantastic- I didn’t change a thing and don’t plan on it. I used a white miso paste from Whole Foods.

  2. Julie

    Salt is to miso… as white vinigar is to a pinot grigio white wine vinager. A step up in flavor quality…like a fine wine.

  3. Theresa Yadao

    Salt is to miso…as roux is to gumbo. A necessary component to something absolutely magical..

    p.s.- I made this for dinner tonight & my family couldn’t get enough! Thanks for helping me with a new way to prepare a bumper crop of asparagus here in California!! Love your website too!!

  4. David So

    another fantastic use for miso to add to our collection. We use a lot of miso at home, does anyone know how to make their own?

  5. rabiul

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  6. retractable awning

    I love bacalao! I love it roasted in the oven with potatoes and onions and boiled eggs and then pouring some olive oil and vinegar on it when ready to eat. I will have to try this recipe too. Thanks for sharing

  7. Technology Magazine

    Nice, It looks good food to eat and i want to tell u this is my first time seen this… It looks is amazing and thanks for sharing this recipe with us… Previous i saw an article on Salt cod with Potatoes which was really good… Jaden Hair!! you are doing the wonderful job by introducing us these amazing cocking dishes… Cheers..

  8. Amber Rositter

    Wow! Thank you very much. I need this recipe for my cooking class. When I read this article, I really gather all the ingredients and practice to cook it. When I’m done, I let my favorite cooking teacher, my mother to taste it and I’m so happy because she likes it. Now, I’ve got already a special one.

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  11. Ben Ashton

    I love asparagus and would like to try this dish. Can you publish where we might be able to publish where we might get some of the ingredients? Would be greatly appreciated.

    Ben

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