Miso Butter Asparagus by @simonauscher

20 min

4 servings

🌱

10 large spears

White asparagus

🍲

240 ml

Vegetable broth

🥣

15 ml

White miso

🧈

30 g

Butter

🌿

4 g

Parsley

🍋

0.5 lime

Lime

🫗

15 ml

Oil

  1. Peel
    • white asparagus

    Peel the white asparagus spears from below the tips to the base, then trim off the woody ends.

  2. Heat
    • cooking oil

    Heat 1 tablespoon of cooking oil in the frying pan over high heat.

  3. Add
    • white asparagus

    Add the peeled asparagus and sauté until lightly browned on several sides, about 4 to 5 minutes.

  4. Transfer
    • white asparagus

    Transfer the browned asparagus to a plate, leaving the frying pan on the heat.

  5. Pour
    • vegetable broth

    Pour 1 cup of vegetable broth into the frying pan and bring it to a simmer.

  6. Add
    • white miso paste
    • Vegetable broth

    Add 1 tablespoon of white miso paste and stir until it is completely dissolved in the broth.

  7. Add
    • unsalted butter

    Add the 30 g of cold butter cubes and stir vigorously until the sauce becomes glossy and emulsified.

  8. Return
    • white asparagus

    Return the asparagus to the sauce, then cover the pan with the lid.

  9. Cook
    • white asparagus

    Cook over medium heat for 5 minutes, until the asparagus is firm but tender and the sauce is syrupy.

  10. Serve
    • fresh parsley
    • lime
    • White asparagus

    Serve the asparagus with the miso butter sauce, then garnish with parsley and a squeeze of lime.

Miso Butter Asparagus by @simonauscher

20 min

4 servings

🌱

10 large spears

White asparagus

🍲

240 ml

Vegetable broth

🥣

15 ml

White miso

🧈

30 g

Butter

🌿

4 g

Parsley

🍋

0.5 lime

Lime

🫗

15 ml

Oil

Preparation Steps

  1. Step 1/10

    Peel the white asparagus spears from below the tips to the base, then trim off the woody ends.

    🌱white asparagus
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Heat 1 tablespoon of cooking oil in the frying pan over high heat.

    🫗cooking oil
    🍳frying pan
    🥄measuring spoon

  3. Step 3/10

    Add the peeled asparagus and sauté until lightly browned on several sides, about 4 to 5 minutes.

    🌱white asparagus
    🍳frying pan
    🥄wooden spoon

  4. Step 4/10

    Transfer the browned asparagus to a plate, leaving the frying pan on the heat.

    🌱white asparagus
    🍳frying pan
    🍽️serving plate

  5. Step 5/10

    Pour 1 cup of vegetable broth into the frying pan and bring it to a simmer.

    🍲vegetable broth
    🍳frying pan

  6. Step 6/10

    Add 1 tablespoon of white miso paste and stir until it is completely dissolved in the broth.

    🥣white miso paste
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon

  7. Step 7/10

    Add the 30 g of cold butter cubes and stir vigorously until the sauce becomes glossy and emulsified.

    🧈unsalted butter
    🍳frying pan
    🥄wooden spoon

  8. Step 8/10

    Return the asparagus to the sauce, then cover the pan with the lid.

    🌱white asparagus
    🍳frying pan
    ✨lid

  9. Step 9/10

    Cook over medium heat for 5 minutes, until the asparagus is firm but tender and the sauce is syrupy.

    🌱white asparagus
    🍳frying pan
    ✨lid

  10. Step 10/10

    Serve the asparagus with the miso butter sauce, then garnish with parsley and a squeeze of lime.

    🌿fresh parsley
    🍋lime
    🔪chef's knife
    🪵cutting board
    🍽️serving plate

Composition

Ingredients

Types

Vegetables, Broth, Fruit

Ingredients

White asparagus, Vegetable broth, White miso, Butter, Parsley, Lime, Oil

Notes

White asparagus (large, peeled), Vegetable broth (2 ladles), Butter (cut into cubes), Parsley (for serving), Lime (for serving), Oil (for the pan)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Low-carb, Ketogenic

Calories

185 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 10g, Fat: 14g, Fiber: 4g, Sugar: 4g

Nutritional Information

Minerals

Potassium: 385mg, Calcium: 45mg, Iron: 2.4mg, Sodium: 420mg

Vitamins

Vitamin K: 55mcg, Vitamin C: 16mg, Folate: 65mcg, Vitamin A: 720IU

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, frying pan, lid, wooden spoon, measuring spoon, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Side Dish

Occasions

Spring, Weeknight Dinner, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Japanese

Geographic

France, Europe

Various

Aspect

Texture

Tender-crisp, Firm, Silky, Syrupy

Flavors

Umami, Buttery, Savory, Salty, Fresh, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in a warm environment), fridge : 2 days (Store in an airtight container,Cool before refrigerating,Reheat gently in a pan), freezer : 1 month (Freeze in an airtight freezer-safe container,Texture of asparagus and emulsified sauce may deteriorate after thawing)