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
Directions:
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?
I usually just roast it with salt and pepper...that's it...I need to change it up...miso might be a good change...Just curious what kind of miso do you use? I see yellow, red, white ones...I never know which one to use for something like this.
ReplyDeleteBo right now I have white miso...it is the mildest and a good one to start with, nice with veggies. Red is the strongest flavored one.
DeleteThanks for letting me know.
DeleteA winningly delicious recipe, I just love these flavors together, esp ginger/sesame/asparagus. Have a happy, tasty week, Lynds!
ReplyDeleteJenn, thanks so much! Ginger/sesame is like peanut butter/chocolate!
DeleteWhat a simple, lovely way to serve this up!
ReplyDeletesimple and delicious
Deletethis looks great and hope you get to meet her
ReplyDeleteI don't use miso often ENOUGH! This looks great!
ReplyDeleteThis sounds delicious! I am not too creative with asparagus. Will have to give this a try.
ReplyDeleteI can almost taste it; never would have thought of preparing asparagus this way.
ReplyDeleteRita
Delicious blend of seasoning on this asparagus-yum! I like roasted asparagus but do not have much in the way of seasoning methods, so I am glad to see this. Well done!
ReplyDeleteI usually stir fry asparagus with dried shrimps and chili paste, your version sounds easier to cook:) Looks delicious too.
ReplyDeleteLove this easy and delicious idea of cooking asparagus and other vegetables. Will definitely memorize this recipe for my everyday-cooking.
ReplyDeletethat sounds easy to prepare and rather japanese! so healthy it is. would love to try it too
ReplyDeleteLatest: Penang Food Festival
Very delicious and easy dish. I love to stir fry asparagus with minced garlic and shiitake mushroom with little oyster sauce.
ReplyDeleteI love her blog and this recipe sounds delicious! Great to dress your asparagus!
ReplyDeletei dont hv experiece cooking with miso yet..i only tried miso soup at a jap rest but have cooked asparagus many times..chinese style..simple stir fry with prawns.
ReplyDeleteLyndsey-admitting your mistake reminds me of my aunt who was a gourmet cook, (long passed away) "never admit your mistake, and they will think that's the way it's supposed to look"...well, I do love the way your asparagus turned out with the miso sauce. I do have miso powder, and soy sauce, and sesame oil, and would love to make this yummy asparagus, and I would also skip the sesame seeds; not because I would forget:DDD
ReplyDeleteI could easily finish the whole dish and require for a 2nd serving! This looks delish!
ReplyDeletePretty cool combo. My miso skills are mostly soup-based so this is a nice mix up :)
ReplyDeleteI love seeing Japanese condiments in your blog! Miso is so versatile and it's nice to see how you used it for vegetables! Wonderful recipe!
ReplyDeleteMy husband grew up disliking asparagus and he refused to eat it so I don't make it. This looks delicious though and sounds tasty.
ReplyDelete