Roasted Miso Butter Asparagus

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.

Course Vegetable

Cuisine Asian

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 14

Servings

Calories 125kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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