Remember that 5 lb. bag of miso I told you I had? Well, I just got around to putting it to use for the 2nd time. Two teaspoons of it, at least. That’s some serious progress right there.
Inspired by recent Asian eats, and a few fellow bloggers, I decided to whip up a light miso-lime dressing. I used it on a bunch of garden-picked asparagus I snagged from my parents’ house. As I’ve iterated before, there’s nothing like free produce from the field, especially when a pound of asparagus at the store can cost you $3.99. Knowing how rampant and easily asparagus grows, that’s seems a little silly.
My own garden in the city is proving to be a slightly stagnant process. I long for the day when I’ll finally have a backyard, or a deck, or any outdoor space to easily grow produce. It may be time to move my urban dwelling. But until then, I need to remind myself that tomato season is coming up, and I must, must, must take the 10 min. bike ride down to my friend’s garden and steal a little space from her. If you think asparagus prices are absurd, tomatoes are even worse. Nothing beats a vine-ripened tomato though, so there’s no way I’ll be missing out on those.
I recently interviewed a farmer who grew 405 different varieties of heirloom tomatoes alone last year. If that’s not some inspiration to get my butt in the garden, then I might as well be a lost cause. With that (and really just a need to get off the computer and out into my friend’s garden), I leave you with this asparagus recipe. Light, simple and elegant, this is an easy springtime dish (and a great use for miso waiting to be used).
- -1 lb asparagus (16-20 spears), ends trimmed and washed
- -1 3/4 Tbsp. extra virgin olive oil, divided
- -2 Tbsp. toasted sesame oil
- -2 tsp. white miso
- -1 1/2 - 2 tsp. lime juice (I like my dressings on the tangier side, so I leaned closer to 2 tsp.)
- -1/8 tsp. black pepper
- Preheat oven to 400F. Line large baking sheet with aluminum foil. Place asparagus on baking sheet and drizzle with 1 Tbsp. olive oil. Toss until asparagus are lightly coated. Arrange in a single layer, and then lightly season with salt and pepper. Bake for 12-18 minutes, until asparagus are tender.
- Meanwhile, whisk remaining 3/4 Tbsp. olive oil with the toasted sesame oil, miso, lime and black pepper.
- Once asparagus is finished cooking, remove from oven and transfer to a plate. Let cool for 5 minutes, then drizzle with the miso dressing.