FRASER ELISABETH TAN, PHD

Miso-Garlic Asparagus

I didn't have any parmesan when I made this, and it was delicious as is! Look for thicker asparagus that won't cook too quickly.

Serves 3-4 V* GF EF

Ingredients

  • 1 pound thick asparagus spears
  • 1 tablespoon white miso
  • 1 tablespoon canola oil
  • 2 garlic cloves, finely grated
  • Salt and coarsely ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup grated parmesan (optional)

Directions

  1. Snap off or trim the woody ends of each asparagus spear, usually about 2 inches from the bottom. Slice the asparagus on a steep diagonal into about 2-inch pieces.
  2. Using a fork, mix the miso with 2 tablespoons water in a small bowl to loosen the miso.
  3. Heat a large skillet over medium-high until the pan is very hot. Pour in the oil and add the asparagus, garlic and 1 teaspoon pepper. Cook, tossing and stirring often, until the asparagus is beginning to lightly brown around the edges, 2 to 3 minutes.
  4. Add the butter and the miso mixture to the skillet and cook, still tossing, until the butter is melted and sauce has coated the asparagus, about 30 seconds. Taste and adjust seasoning with salt. Sprinkle with parmesan, if using, and serve.

Source: NYT Cooking