Roasted Asparagus with Miso Butter and Feta
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 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
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.