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Miso Asparagus with Roast Spring Vegetables

  • Author: Sylvie
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4 1x
  • Category: Sides, Spring
  • Diet: Vegan

Description

For those of us who can’t eat hummus for health reasons but can still consume other white beans, well here is a hummus that is topped with the array of vegetables that spring brings and crunchy miso asparagus finishing this off.


Scale

Ingredients

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


Instructions

  • 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.

Notes

Recipe by Roamingtaste