Roasted asparagus on a serving platter.

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
Servings 4
Calories 185kcal
Author Karen Gibson


  • 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.


Recipe inspired by Yotam Ottolenghi


Calories: 185kcal