Miso Roasted Asparagus
While today's chilly weather is deceiving, spring is definitely here. Local, organic apples and pears are nowhere to be found and are starting to be replaced (slowly) with asparagus, fiddleheads, rhubarb, and the coveted ramps. While I adore my kale salads and roasted root veggies, I am excited to start adding some lighter, springy produce into my menu rotation. Before you know it will be blueberry season. Yes! Note: I have been known to eat a pint of blueberries a day in July and August.
This week I have been lucky enough to spend several nights at home making dinner. As much as I love socializing with friends sometimes nothing makes me happier than a simple meal that I can eat in my sweats while watching my newest TV obsession, Revenge. Have you seen it? All I can say is that I must be doing something wrong when I am in the Hamptons. My summers are NEVER that dramatic! Who has time for drama when their are blueberries to be eaten?!
Last night for dinner I experimented with a new asparagus dish that is now certain to go into heavy rotation in my kitchen. The sweet, garlicky miso marinade is delicious when roasted. Enjoy!
Miso Roasted Asparagus
- 1 bunch asparagus ( about 12 spears)
- 1 clove garlic
- 2 T sweet miso paste
- 1T tamari or nama shoyu
- 1 T sesame oil
- 2 T water
- Preheat oven to 425
- Snap ends off of asparagus
- Place asparagus on a baking sheet lined with foil
- In a Vitamix or high speed blender combine the garlic, miso, tamari, sesame oil and water
- Drizzle the marinade over the asparagus. Toss asparagus on baking sheet so all spears are evenly coated.
- Roast for 30 mins or until tips are just crispy and asparagus browns slightly
