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Thursday, January 26, 2012

Miso Ginger Asparagus

By SteamyKitchen / 74 comments »

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.

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Categories: Asian Recipes, Fast Recipes, Gluten Free Adaptable, Healthy Recipes, Japanese Recipes, Vegetables/Fruit
Ingredients: , , , ,

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74 Responses to “Miso Ginger Asparagus”

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  1. Reply
    Adeana — 2/10/12 @ 1:06 pm

    salt is to miso as broth is to stew

  2. Reply
    Adeana — 2/10/12 @ 1:07 pm

    or salt is to miso as empty is to full

  3. Reply
    Adeana — 2/10/12 @ 1:36 pm

    sorry- last one… as margarine is to butter

  4. Reply
    Hazel Lew — 2/10/12 @ 1:40 pm

    salt is to miso as diet coke is to classic coke

  5. Reply
    ekimba — 2/11/12 @ 12:15 pm

    Salt is to miso as vinegar is to Worcestershire sauce.

  6. Reply
    Viraj — 2/13/12 @ 9:43 pm

    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.

  7. Reply
    Julie — 2/22/12 @ 3:18 pm

    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.

  8. Reply
    Soyon — 2/28/12 @ 3:17 pm

    Salt is to miso as olive oil is to sesame oil?

  9. Reply
    Theresa Yadao — 2/28/12 @ 9:24 pm

    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!!

  10. Reply
    nike pas cher — 4/10/12 @ 11:35 am

    A necessary component to something absolutely magical..

  11. Reply
    David So — 4/13/12 @ 5:36 am

    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?

  12. Reply
    Ricka Doerr — 4/17/12 @ 7:44 am

    Where can I order miso & easy online. Thanks

  13. Reply
    Winter — 4/19/12 @ 11:23 am

    Awesome recipe. It’s so simple and really brings out the flavor of the greens.

  14. Reply
    rabiul — 5/4/12 @ 12:36 pm

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  15. Reply
    retractable awning — 5/8/12 @ 6:27 am

    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

  16. Reply
    Technology Magazine — 5/14/12 @ 10:44 am

    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..

  17. Reply
    Amber Rositter — 5/31/12 @ 9:37 pm

    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.

  18. Reply
    Mike Geary — 6/24/12 @ 4:10 am

    Wow! Thank you very much. I need this recipe for my cooking class.

  19. Reply
    Juliana — 7/25/12 @ 2:25 pm

    Wow. Thank You so much for this recipe. Will teach this to my students in the next session :)

    Juliana,
    http://www.kestrelfly.com

  20. Reply
    Bien Maigrir — 9/4/12 @ 4:17 pm

    Another great recipe. Remember that asparagus is good for preventing rheumatism and heart disease.

  21. Reply
    John — 10/4/12 @ 10:19 am

    what does Miso taste like?

  22. Reply
    Cool omi — 10/5/12 @ 1:08 am

    Nice Recipe and will try it soon.. Thanks

  23. Reply
    obat hepatitis — 12/21/12 @ 3:43 am

    great.. thanks

  24. Reply
    Pets Care — 1/16/13 @ 12:19 am

    Very good recipe.

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