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Ingredients
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Vegetable
Umami Butter
Method
Preparation of Asparagus
- 1
Trim the Asparagus
Start by washing the asparagus under cold water. Trim off the woody ends, about 1-2 inches from the bottom.
- 2
Blanch the Asparagus
Bring a large pot of salted water to a boil. Add the trimmed asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Immediately transfer them to an ice bath to stop the cooking process.
Making Umami Butter
- 3
Prepare the Butter Mixture
In a mixing bowl, combine the softened unsalted butter, soy sauce, miso paste, minced garlic, and lemon juice. Mix until fully incorporated and smooth.
- 4
Season the Butter
Add black pepper and salt to the butter mixture, adjusting to your taste preference. Mix well.
Finishing Touches
- 5
Combine Asparagus and Umami Butter
In a large skillet, melt the umami butter over medium heat. Once melted, add the blanched asparagus and toss to coat evenly with the butter.
- 6
Serve
Transfer the asparagus to a serving platter and drizzle any remaining umami butter over the top. Serve warm.
