An asparagus recipe you'll want to make over and over again!
June 26, 2012 Prepared asparagus from the Union Sq Farmers Market in Somerville using this recipe. As I had much leftover dressing, it went on everything from field greens with roasted beets, to a dip for raw veggies.
It's pretty stellar - once you get the ummami groove goin' on from the miso, there's no coming back.My first experience cooking with miso was from a recipe in Rocco's award winning cookbook a few years ago I made his miso chicken dish and thought it was a great big zero. That and lots of disgusting miso soup I had over the years, I decided I didn't like the stuff. But recently I tried miso again from an email recipe from Sam Sifton on bone-in chicken thighs and found it to be surprisingly good. And easy: just mix 1/2 cup white miso paste with 1/4 cup soft unsalted butter, 2 TB honey, 1 TB rice vinegar , and some black pepper. Smear all over 8 thighs and roast at 425 for 30-40 minutes, turning a few times, though I didn't find turning necessary, as I just made 2 thighs to test the recipe and cooked them in a small shallow porcelain baking dish. Rich, and took well to the cilantro I garnished it with. I will be making that dish again. So Srlama, like you, I think I'm going to be getting into miso. So much tastier than I ever thought possible, totally different from all the nasty miso soup I've had in Japanese restaurants over the years.This is a scrumptious way to serve asparagus. Although it's cooked for a very short time in the hot oil and comes out of the oil feeling almost uncooked, it is tender and has a much more pleasing texture than steamed asparagus. The sauce adds a sublime saltiness and oiliness. And the leeks give the dish a touch of crunch.