Jose Andres's Miso-Roasted Asparagus 4.000

Tom McCorkle for The Washington Post; food styling by Amanda Soto/The Washington Post

Weeknight Vegetarian May 26, 2019

Chef and humanitarian José Andrés was inspired by his friend and fellow chef Nobu Matsuhisa's famous miso cod when he developed what he calls a "dead-simple" side-dish recipe that gives an umami-rich, deep flavor to asparagus.

You can also try it with wedges of sweet potato, rounds of eggplant or any diced root vegetables, such as beets, turnips, carrots and parsnips.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 pound (1 large bunch) asparagus
  • 2 tablespoons sugar
  • 1/4 cup hot water
  • 1/4 cup white or light miso paste

Directions

Position an oven rack 6 inches under the broiler element and preheat the broiler (to high if your broiler has different settings).

Trim the bottom 1 inch off the asparagus stalks. If any are bigger than a pencil, use a vegetable peeler to peel an additional 2 or 3 inches' worth of the skin from the bottom of the stalks.

Whisk together the sugar and water in a small bowl, stirring until the sugar dissolves, then whisk in the miso paste.

Arrange the asparagus in a single layer in a shallow roasting pan or rimmed baking sheet. Spoon the miso mixture over the asparagus, turning the stalks so they are evenly coated.

Broil until the asparagus is lightly browned and the miso is bubbling, 6 to 8 minutes. Serve warm or at room temperature.

Rate it

Recipe Source

Adapted from "Vegetables Unleashed," by Andrés and Matt Goulding (Ecco, 2019).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.