Miso Ginger Asparagus
November 19, 2012 § 2 Comments
So, a while back I bought a package of miso. I’ve never cooked with it, so it sat in the cabinet for a few months while I was too intimidated to use it. Then I made these, which were so delicious they did not make it into a photograph and thus will not be on this blog. While they were delicious, they only used about 2% of a large package of miso. I’m predicting that this once intimidating ingredient will be making an appearance in many of our meals in the near future…
I’ve been trying to get more creative with our vegetables, instead of just serving a side salad. The recipe for this asparagus also comes from Steamy Kitchen. The author of that blog recommends Miso and Easy, which would be a lot easier and maybe a better option than the big package of miso paste that I bought. Also, the miso I bought was dark colored…I’m not quite sure what the difference is between the colorsMiso is kind of like adding soy sauce, only way better. You only need a little bit to add a lot of flavor. I also LOVE fresh ginger in anything, so I loved this recipe.
- 1 bunch of asparagus, washed and trimmed
- cooking oil
- 1 tsp miso paste mixed with 1 tsp hot water (or 1 tsp miso and easy)
- 1 T water
- 1 tsp ginger garlic paste (or 1 clove of minced garlic + 1/2 tsp grated ginger)
- 1/2 tsp toasted sesame oil
- 1 tsp sesame seeds (optional)
Preheat your oven to 375º. Line a baking sheet with foil and lay your asparagus in 1 layer. Toss with cooking oil. Roast asparagus for 8-10 minutes, flipping halfway through, or until tender.
Whisk together all of the other ingredients. When the asparagus is ready, drizzle the sauce over it and serve immediately.