Friday, April 13, 2012
I'm sorry if you think vegetables make for a boring post. Unfortunately, all I have for you is some asparagus today. But luckily, it is exceptional asparagus. Nothing like boring old steamed asparagus. No, this is much different, full of umami and goodness. Miso paste may not be a normal thing to have in your kitchen, but it keeps well for a long time in the fridge and it can be used for a wide variety of sauces, soups, etc. It lends an irresistible flavor to the asparagus.
So it is just asparagus today, but this recipe will spice up the life of your side dishes. And next week, I will hopefully have lots of good things for you, plus the week after that will be another 5 meals under $50 (see the March version here). I wrote out recipes (all my own!!) for the 5 meals on the airplane yesterday and I'm pretty excited about them!
Miso Roasted Asparagus
From Big Girls Small Kitchen
1 bunch asparagus, trimmed
1 garlic clove minced
2 teaspoons white miso
2 teaspoons white wine
1 teaspoons rice vinegar
1 tablespoon soy
1/2 tablespoon sesame oil
Preheat the oven to 375°F.
Combine the minced garlic, miso, white wine, rice vinegar, soy sauce, sesame oil, and a pinch of salt and mix well.
Line a baking sheet with parchment to protect your pan since the marinade sometimes burns in the oven. I used a glass baking dish and still lined it.
Place the asparagus on the parchment and drizzle the marinade across. Toss to coat all the spears.
Roast the asparagus for about 20-25 minutes, tossing once, until they are tender and browned. Serve immediately or at room temperature.
PS just for giggles, this is my regular asparagus recipe:
Lemon Roasted Asparagus
1 bunch asparagus
1/2 tablespoon olive oil
1 tablespoon lemon juice (or more if you'd like)
Sea salt and freshly cracked pepper
Preheat the oven to 425. Trim the asparagus by snapping the ends off and put them in a glass baking dish. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss to coat the asparagus, then bake for 15-20 minutes.