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.
Servings 4
Calories 185kcal
Ingredients
- 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
- 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.
Notes
Recipe inspired by Yotam Ottolenghi
Nutrition
Calories: 185kcal