Miso Butter Asparagus
BY NICK MACMAHON | 3 JUNE 2019
This dish is so simple to make and just ridiculously delicious. The creation of miso butter is alchemy. The two elements combine to create something very special. The smell and flavour of cooked miso butter is unmistakably cheesy. You know that cheese that oozes out the side of a toasted cheese sandwich and then goes brown and crunchy? That is what miso butter tastes like. The flavours are perfectly balanced with the crisp, juicy, earthy greenness of asparagus.
Miso butter can be made by simply combining 1 part white miso and 2 parts unsalted butter. The miso is already very salty, so unsalted butter is preferable to keep the salt levels as low as possible. Mash and whip it together in a bowl with a fork and it's ready to use.
For one bunch of asparagus (roughly 250g), use 1 teaspoon of miso and 2 teaspoons of unsalted butter.
Blanch the asparagus in salted water for 3-4 minutes and then transfer to a hot pan with the miso butter. Let the butter cook and thicken so it coats the asparagus. A little bit of the cooking water can be added to the pan if the butter starts to brown too quickly and this also helps form the sauce that coats the asparagus. Fry for a couple of minutes and then transfer to a serving plate. Serve with a good grind of black pepper.