10-Minute Miso Asparagus0
I think that easy, delicious, complex side dishes are a genre that needs more exploring. For example, this dish. It takes very little work, uses ingredients that pack a ton of vibrant yet nuanced flavors, is salty and a little bit sweet, and is very healthy to boot. The base of the sauce is a miso-soy, garlic-ginger concoction, which basically just screams “ingredients that punch above their weight!” I use it here with asparagus, but really it would go well with any green vegetable; the original recipe from which I’ve adapted it from Kitchn.com, which used broccolini, but regular broccoli or even broccoli rabe or kale would be terrific and delicious.
Serve this opposite any simply prepared meat and starch, and you have yourself a surprisingly sophisticated meal, easy enough for a weeknight yet elegant enough for company. The marinade, if you want to call it that, seasons and oils the vegetable all in one, and if you coat your cookie sheet with aluminum fool you’ll have very little cleanup. Done and done.
10-Minute Miso Asparagus
- 1 bunch asparagus, woody ends chopped off
- 1 Tbsp miso paste
- 1 Tbsp vegetable oil
- 1 Tbsp soy sauce
- 1 Tbsp minced ginger
- 1 clove garlic
- ¼ tsp red pepper flakes
- Preheat oven to 425 degrees.
- Blend the garlic in the Magic Bullet, then add all the other ingredients except the asparagus and pulse a few times.
- In a big bowl, rub the miso mixture all over the asparagus.
- Put on a cookie sheet and roast until browned and soft, stirring once or twice during cooking if you like. Serve.