Roasted Miso Butter Asparagus

We have hit the point in early spring where I am at my limit with root vegetables. Asparagus season is here, and this miso butter-roasted asparagus is the first thing I want to make the moment I see those bright green bundles at the farmers’ market.

The miso butter glaze does something really special to asparagus in the oven – it caramelizes against the tips, adds a deep savory richness, and makes the whole thing taste way more complex than the ingredient list suggests. The versatile roasted miso butter asparagus recipe makes a perfect side for anything from seafood dishes like baked salmon with lemon dill sauce to simple chicken dishes like these easy boneless chicken thighs. I love roasting asparagus so the tips get nice and crispy with a slightly caramelized flavor. 

Key Ingredients in This Recipe 

• Asparagus – When buying asparagus, look for rich green stalks that are firm in texture. Note that thinner stalks will cook much faster, so adjust the time accordingly. 
• Butter – Softening the butter to room temperature allows it to easily combine with the miso. It adds a bit of rich flavor to the vegetable side. 
• Miso – I use white miso, which has a mild flavor profile with a balance of sweet, salty and umami flavor.
• Sesame seeds – I garnish with a sprinkle of sesame seeds, though they can easily be omitted. 

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Roasted Miso Butter Asparagus (Step-by-Step)

Swaps and Substitutions 

• Asparagus: Asparagus can be swapped for other similar vegetables, such as broccolini or green beans. 
• Butter: The butter can be swapped for vegan butter for a dairy-free alternative. 
• Miso: Red miso paste can be used in place of the white miso; however, it’s saltier and more intense, so I recommend using half the amount. 

Other Recipes to Try

If you enjoy this roasted miso butter asparagus, give these veggie sides a try: 

• White Wine Braised Leeks with Crispy Buttered Breadcrumbs
• Fried Kimchi Brussels Sprouts
• Miso Braised Cabbage

Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!

Roasted Miso Butter Asparagus

By Kylie Mazon-Chambers

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Prep Time 5 minutes mins

Cook Time 14 minutes mins

Serves 4

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Ingredients:

• ▢ 1½ pounds asparagus stalks
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ Kosher salt, as needed
• ▢ Freshly ground black pepper, as needed
• ▢ 2 tablespoons unsalted butter, softened at room temperature
• ▢ 1 tablespoon white miso paste
• ▢ ½ teaspoon toasted white sesame seeds

Instructions:

• Heat oven to 425ºF (220ºC). Trim or snap the woody ends from the asparagus (about 2” / 5cm from the bottom).
• Arrange on a baking sheet and toss with the oil and season with salt and pepper. Roast the asparagus for 10 minutes.
• In a small bowl, stir together the butter and miso paste until fully combined, then set aside.
• Remove the asparagus from the oven and top with the miso mixture, tossing to combine. Continue roasting until the asparagus is tender and lightly browned in spots, about an additional 4 minutes.
• Serve topped with sesame seeds.

Notes:

Don’t overcrowd the pan. Spread the asparagus in a single layer with space between each spear. Overcrowding creates steam and prevents browning —use two sheet pans if needed.

Nutrition:

Calories: 125kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 163mg | Potassium: 355mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1465IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 4mg

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