Grilled Miso Butter Asparagus Recipes
ASPARAGUS WITH MISO BUTTER
This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant - or at home. Watch our video on how to poach an egg
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield 2 main course servings or 4 starters
Number Of Ingredients 7
Steps:
- Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
- Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
- When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 25 grams, Carbohydrate 19 grams, Fat 55 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 26 grams, Sodium 1389 milligrams, Sugar 7 grams, TransFat 1 gram
GRILLED MISO BUTTER ASPARAGUS
Asian flare with a smoky touch on a fresh summer staple.
Provided by barbara lentz
Categories Vegetables
Time 10m
Number Of Ingredients 3
Steps:
- 1. Mix the melted butter together with the Miso paste until the paste is well incorporated.
- 2. Add the asparagus to a hot grill. Brush the butter/MIso mixture over the asparagus as you turn and grill until desired doneness.
MISO BUTTER
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled on a baked sweet potato (or a regular baked potato).
Provided by Mark Bittman
Categories condiments
Time 10m
Yield 4 to 8 servings.
Number Of Ingredients 3
Steps:
- Cream the butter and miso together with a fork, adding black pepper if you like.
- Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED ASPARAGUS WITH MISO DRESSING
Miso has a rich taste, which is perfect for asparagus. This recipe has a nice Asian flavor and I like to serve this especially with teriyaki steak or salmon, and a crisp green salad.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F.
- Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
- Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
- Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
- Remove from oven and allow to cool.
- Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
- Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.
GRILLED POTATOES WITH RED MISO BUTTER
Boil the potatoes before you head out camping (or to your backyard!). They'll get a quick char on the grill to crisp the skins and warm back up, priming them for soaking up all that miso butter.
Provided by Brad Leone
Categories Bon Appétit Side Vegetable Potato Butter Parsley Vinegar Garlic Grill Cast Iron Grill/Barbecue Summer Vegetarian Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat. Bring potatoes, salt, and 1 quart water to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until tender, 12-14 minutes; drain. Grill potatoes, turning often with tongs, until lightly charred, 6-8 minutes.
- Meanwhile, set a medium skillet, preferably cast iron, on grill. Place butter and miso in skillet and cook, stirring, until butter is melted and mixture is smooth, about 2 minutes. Remove from heat; stir in garlic and vinegar. Season with pepper.
- Transfer potatoes to skillet, breaking some in half with tongs. Toss to coat in miso butter. Add parsley; toss again.
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