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Monday, March 5, 2012

Miso Asparagus

I really enjoy Jaden Hair's Steamy Kitchen blog, I first met her on twitter years ago - before anyone knew what twitter was. I was able to chat with her via twitter and have always wanted to meet her in person (she lives in the area), and she would do some interviews in restaurants and out and about would ask her twitter followers what questions we wanted her to ask, she was good at promoting twitter like that. Maybe one day I'll run into her around town.
I have been on a miso kick lately, and always like ginger so this was perfect for me to try. I have been oven roasting asparagus for awhile now and it was nice to find a different way to season it. Usually I go with herbs, parmeasan (or feta) and sliced almonds. Here is the recipe from Steamy Kitchen:

1 pound asparagus, ends trimmed
1 teaspoon cooking oil (olive, canola or vegetable)
2 teaspoons Miso & Easy (or 1 teaspoon miso paste + 1 teaspoon hot water)
1 tablespoon water
1/2 teaspoon grated fresh ginger
1 clove garlic, finely minced
1/2 teaspoon roasted sesame oil
1 teaspoon sesame seeds
1. Preheat oven to 375F. Place asparagus on baking sheet and drizzle with cooking oil. Toss to coat. Roast asparagus for 8-10 minutes or until pierces easily with fork. Timing depends on how thick the asparagus spears are.

2. While the asparagus is roasting, prepare the ginger miso sauce. In a small bowl, whisk together the remaining ingredients until smooth.

3. Pour over asparagus and serve.

I did it a little different...I poured it over the asparagus before roasting. I used miso paste instead of the Miso & Easy product, ginger garlic paste and a little soy sauce -not too much because the miso is a little salty...oops I forgot the sesame seeds!

...but I did scoop up the sauce and added it on top. Miso adds that nice depth of flavor needed in some dishes, slightly salty, and so good in salads, pasta, potatoes, veggies and of course miso soup.
How do you use miso?