Asparagus With Miso Butter Food

ASPARAGUS WITH MISO BUTTER

Steps:

• Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
• Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
• When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.

MISO-GLAZED SEA BASS WITH ASPARAGUS

Steps:

• Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
• Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
• Toss together asparagus, oil, and a pinch of salt in a large bowl.
• Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

MISO BUTTER

Steps:

• Cream the butter and miso together with a fork, adding black pepper if you like.
• Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES

Steps:

• Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
• Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
• Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
• Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
• Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

SUPERFAST ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Snap the asparagus at the tender part of the stalk. Arrange spears in one layer on a baking sheet. Spray lightly with nonstick spray; sprinkle with the Cajun seasoning.
• Bake in the preheated oven until tender, about 10 minutes.

ROASTED ASPARAGUS WITH MISO DRESSING

Steps:

• Preheat oven to 375F.
• Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
• Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
• Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
• Remove from oven and allow to cool.
• Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
• Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.

ROASTED ASPARAGUS WITH POACHED EGGS AND MISO BUTTER

Steps:

• Heat the oven to 475°F and arrange a rack in the middle. Combine butter, miso paste, and sherry vinegar in a small bowl and stir until smooth. (Mixture will be thick.) Set aside.
• Place asparagus in a single layer on a large, rimmed baking sheet, coat with olive oil, and season well with salt and freshly ground black pepper. Place asparagus in the oven and roast until it is knife tender and lightly blackened, 12 to 15 minutes.
• To serve, place miso butter on plate, top with roasted asparagus, and a poached egg.