Miso Asparagus with Roast Spring Vegetables

Miso asparagus seems like an odd combination, but the saltiness of the paste with butter is a pretty grand way to add just a hint of different flavor to asparagus. These are flash cooked so still have plenty of crunch and adorn the top of this white bean ‘hummus’ and roast spring vegetables feels like the loveliest way to welcome spring.

Some of us are unlucky to be intolerant to chickpeas and I am such a person so came up with this white bean hummus which tastes as good as the real deal. It comes together in only a couple of minutes and lasts up to two weeks in your fridge so it’s a perfect snack to have ready whether eating with roast vegetables and miso asparagus or with some crackers.

This is one of those dishes you could easily double and serve as a side and to be honest, I so would if I was you because this is incredibly satisfying and The crunchy and fresh asparagus, with the full of flavor root vegetables accompany perfectly would work alongside a roast perfectly.

This also surprised me as I don’t much like asparagus, but decided to give them another try and would absolutely make them again in the butter mix because it’s a lazy recipe on it’s own that still holds a unique flavor thanks to the miso paste.

Miso Asparagus with Roast Spring Vegetables
Recipe by Roamingtaste
Serves 4

Roast Vegetables
1 pound baby carrots/beets, washed and tops trimmed
2 shallots, peeled and roughly sliced
4 garlic cloves
1 tablespoon olive oil
1/2 teaspoon sea salt
White Bean ‘Hummus’
400 grams/14 ounces canned cannelloni beans, half drained
2 tablespoons water
1/2 teaspoon white miso paste
2 tablespoons oil
1 teaspoon ground curry powder
2 cloves garlic, peeled
Pinch salt
Miso Asparagus
1 pound asparagus,
2 tablespoons butter
1/3 teaspoon white miso paste

Preheat the oven to 180C/350F.

Quarter the baby beets and place them on the baking tray along with the carrots and garlic cloves, pour over the olive oil and sprinkle some salt.

Place in the oven to cook for 25 minutes or starting to go golden.

Meanwhile, place all the ingredients for the hummus in a blender and blend until smooth.

Set aside.

Add the sliced shallots to the vegetables and return to the oven for 15 minutes.

In the last five minutes, melt the butter and miso in a saucepan on medium heat, stirring to combine. Add the asparagus, stirring consistently to cook evenly and cover with the miso butter.

Spoon the hummus on your serving plate, top with the roast vegetables and miso asparagus.

Serve immediately.

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