Roasted Asparagus with Feta and Miso Butter

Roasted asparagus becomes extra special when brushed with miso butter and topped with feta cheese and a caper gremolata. So easy, elegant, and delicious — a beautiful preparation for spring’s most famous vegetable.

Spring is definitely taking its time getting here, and my patience for fresh vegetables plucked from my own garden is done. Over. In the rear view mirror. I’m ready for green, and lots of it!

With my vegetable gardens in total limbo, thanks to record-setting spring snowfall, I’m not above trolling the grocery stores, looking for spring’s treasures, like radishes and fresh spinach and strawberries. And, of course, asparagus. Which I actually don’t grow and have to purchase anyway, no matter the weather, lol.

The thing I love most about in-season, spring asparagus are those slender spears. So tender, they’re as tasty raw in salads as they are prepared for a dinner side dish.

Roasting asparagus in the oven is, by far, my favorite way to enjoy asparagus. Roasted asparagus gets a kiss of caramelization while remaining al dente and green — no mushy, olive-drab asparagus here!

My winter seasoning crush — miso — is hanging on into spring. I add miso to everything, from soups (of course!) to salad dressings and sauces. So, making a quick, super-flavorful miso butter marinade was a short leap of inspiration. The miso butter adds a gentle, salty-savory touch to the asparagus.

For an elegant touch, I whisked up a quick caper gremolata, with garlic, lemon zest, and parsley. (Also pictured here, fresh radish sprouts that I’ve kept growing on my kitchen windowsill, because that’s what gardeners do in depths of winter, lol.)

Top everything with a layer of crumbly, salty feta cheese, and you have a brunch-worthy dish or a side to dinner that even green-vegetable skeptics can’t help but dig into!

Roasted Asparagus with Miso Butter and Feta

by Karen Gibson

5 from 2 votes

Spring asparagus doesn’t need a lot of fussy preparation to be spectacular. Salty miso butter, and a fairly roasting yields tender spears that make you glad for spring. Capers and feta cheese add an effortless complexity that makes this dish perfect for brunch, or a special dinner for company.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

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• 2 tablespoons butter
• 2 teaspoons sweet/white miso
• 1 bunch asparagus about 1 pound
• 2 tablespoons capers, rinsed
• zest from one lemon, grated
• 1 tablespoon lemon juice
• 1 small clove garlic, minced
• 1/4 cup flat leaf parsley, chopped
• 1 teaspoon olive oil
• 1/4 cup feta, crumbled

Instructions

 

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• Preheat oven to 400°F. Prepare a baking sheet with parchment paper or a silicon mat.
• Heat the butter in a small pot over medium low until melted. Add the miso paste and stir until blended into the butter. Reduce heat to low (or warm).
• Rinse the asparagus and pat dry. Arrange on the baking sheet and brush with the miso butter, turning the spears to coat all sides.
• Roast for 18 to 20 minutes, turning once, until lightly browned on the edges and tender, but not mushy.
• While the asparagus roasts, combine the capers, lemon zest and juice, garlic, and parsley, and oil in a bowl.
• Transfer the roasted asparagus to a serving platter, and spoon the caper mixture over the spears. Top with a generous coating of feta cheese. Serve immediately.

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Notes

Recipe inspired by Yotam Ottolenghi

Nutrition

Calories: 185kcal

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