Miso-lemon asparagus
Units
Servings
Ingredients
- 500 g asparagus, trimmed rounded
- 15 ml olive oil rounded
- 15 g white miso paste rounded
- 15 g butter, softened rounded
- 10 ml lemon juice rounded
- 1/2 lemon zest, from half a lemon rounded
- to taste black pepper rounded
Method
Method
- Heat the oven to 220°C, or heat a large pan over medium-high heat.
- Toss the asparagus with olive oil.
- Roast for 8 to 12 minutes, or pan-sear for 5 to 7 minutes, until just tender.
- Mix the miso, softened butter, lemon juice, and lemon zest.
- Toss the hot asparagus with the miso-lemon butter and finish with black pepper.
Notes
- Miso is salty, so taste before adding salt.
- For dairy-free, replace the butter with olive oil.