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Рецепт Asparagus in Miso-Butter Sauce
by John Spottiswood

Asparagus in Miso-Butter Sauce

This dish is amazing. I could eat a pound of this with rice as my dinner...and practically did tonight. I've adapted it from a recipe in the New York Times cookbook, reducing and lightening the sauce to make it both healthier and tastier...in my opinion. I served it with a fish with curry sauce that Nancy made. We'll post that soon and link to this recipe. But try this as a side with any asian flavored main dish.

Рейтинг: 4.8/5
Avg. 4.8/5 4 голоса
Подготовка: Asian
Приготовление: Порций: 4

Wine and Drink Pairings: Pinot Grigio

Ингредиенты

  • 2 Tbsp vegetable oil
  • 1 pound asparagus, trimmed, stalks peeled if thick
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp miso (we use red, which I prefer, but white works too)
  • 2 Tbsp unsalted butter
  • 3/4 tsp sherry vinegar

Инструкции

  1. Pour the oil into a large skillet over medium-high. Add as much asparagus as will fit in one layer, season with salt and pepper to taste, and toss and stir until browned, about 10 minutes. Transfer to a platter and keep warm while
  2. you cook the remaining asparagus.
  3. Meanwhile, whisk together the miso and butter in a small saucepan over low heat so they combine and the butter softens but does not melt. Whisk in the vinegar, remove from the heat, and keep warm.
  4. When the asparagus is done, spread the miso butter on the bottom of a warm serving plate. Place the asparagus on top of the miso butter.