Asparagus with Miso Dressing

Asparagus with Miso Dressing


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.

Asparagus and lime

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).

Asparagus with Miso Dressing


Asparagus with Miso Dressing

Yield: Serves 4, as a side


  • -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
  • -Salt


  1. 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.
  2. Meanwhile, whisk remaining 3/4 Tbsp. olive oil with the toasted sesame oil, miso, lime and black pepper.
  3. Once asparagus is finished cooking, remove from oven and transfer to a plate. Let cool for 5 minutes, then drizzle with the miso dressing.

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  • Reply
    June 4, 2013 at 6:41 am

    I really need to make some headway on my HUGE bag of miso also…thank god it seems to last forever! The miso-lime dressing on this sounds awesome!

  • Reply
    The Candid RD
    June 4, 2013 at 7:23 am

    This sounds delicious. I love miso! And asparagus, of course.
    We have tomato plants growing in our yard, but we’re afraid they might be dying (well, Nick is paranoid I think.). I agree, fresh tomatoes are a MUST this time of year!

  • Reply
    Grace @ Perpetual Nomming
    June 4, 2013 at 10:10 am

    Asparagus will always be my fave food! I also wish I had a huge veggie garden.

  • Reply
    Kiersten @ Oh My Veggies
    June 6, 2013 at 8:42 pm

    I love miso (I even named one of my cats Miso!), but I don’t think I’ve ever paired it with asparagus. What a great idea!

  • Reply
    Irina @ wandercrush
    June 8, 2013 at 11:19 pm

    I love the asian twist on simply roasted asparagus! And I know what you mean about the frustrating lack of growing space in the middle of a big city… my flatmate has an amazingly green thumb, though, and has somehow managed to keep a whole potted garden on his tiny little windowsill (we live in student accommodation) started solely on accidentally sprouting produce from our refrigerator, haha!

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