Espárrago Miso Recipe

Prepare asparagus

Trim the woody ends of 1 lb green asparagus: hold a spear and bend until it snaps, then use that as a guide and trim the rest. Rinse and pat dry.

Blanch (optional for thicker stalks)

Bring a pot of salted water to a boil. Add asparagus and blanch 1 to 2 minutes until bright green and slightly tender. Immediately transfer to an ice-water bath to stop cooking. Drain and pat dry. (If stalks are thin, you can skip blanching and cook directly.)

Roast or pan-sear asparagus

Preheat oven to 450°F (230°C) if roasting. Toss asparagus with 1 tbs neutral oil and 0.5 tsp sesame oil, ensuring even coating. For oven: arrange in a single layer on a rimmed sheet and roast 8–12 minutes depending on thickness, turning once, until tips are slightly charred and tender. For stovetop: heat a heavy skillet over medium-high heat until shimmering; add asparagus in a single layer and sear, turning occasionally, about 6–8 minutes until blistered and cooked through.

While asparagus cooks, make the miso glaze. In a small bowl whisk together 2 tbs white miso, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 0.5 tsp soy sauce, 0.5 tsp rice vinegar and 1 tbs water until smooth. Taste and adjust: if too thick, add a little more water or mirin; if too salty, add a tiny pinch of sugar or more mirin.

Heat glaze (optional): for a slightly more melded flavor and glossy finish, warm the glaze gently in a small saucepan over low heat for 1–2 minutes, stirring, then remove from heat. Do not boil hard — miso can separate when overcooked.

Glaze the asparagus: when asparagus is hot and just off the heat, brush or spoon the miso glaze over the spears so each is evenly coated. If you prefer a caramelized finish, place glazed asparagus back under a hot broiler for 30–60 seconds watching closely until glaze bubbles and darkens slightly.

Plate and season: arrange glazed asparagus on a serving platter. Sprinkle 1 tsp toasted sesame seeds and 1 tbs finely sliced scallions over the top. Scatter optional 1 tsp shaved bonito flakes if using. Lightly dust with 0.25 tsp flaky sea salt to taste.

Serve: serve immediately with a lemon or yuzu wedge on the side to squeeze over if desired. The dish is best warm so the glaze is glossy and aromatic.