The first time I bit into these charred and glossy spears I swore, with pure joy. And then I went and boiled an egg because I thought that would be amazing with them and called it lunch. I ate all the asparagus (whoops, that’s apparently not a great idea…). Then I licked the bowl. These are seriously that good. And I do realise I’m talking about asparagus.

I think the little squeeze of lemon juice at the end to sort of degalze the pan really made these for me. Or it could be the butter… If you can’t face a teaspoon of butter in your life then you could try this with a smooth almond butter or olive oil. Don’t use coconut oil, it will introduce an overwhelming coconut flavour and you’re not after that here. You’re going for nutty brown butter and salt umami miso. That’s what this is all about.

That and al dente asparagus. Don’t over cook it, it’s so much nicer with a bit of bite.  Even though I ate this all by myself it would easily serve 4 as a side. Maybe you could have them with dumplings as part of some sort of delicious asian banquet.

The sesame seeds, chilli flakes and spring onion are optional.

serves 1 -4, how willing to share are you?


2 small bunches of asparagus spears, woody ends removed (*waste less tip: I keep these and use in stock or feed to the worms)

1/2 tsp miso paste

1 tsp butter or ghee, soft

2 tsp lemon juice (or a good squeeze)

1/2 tsp black sesame seeds (or white)

1/2 tsp chilli flakes

1 Tbs finely shopped spring onion


Mix together the butter and miso paste until well combined. Set aside.

Put a pan that will comfortably fit your asparagus in a single layer on a high heat. Once hot add the asparagus and cook for a few minutes, tossing regularly, until green and just starting to brown (heat needs to be hot for this to happen!).

Once asparagus is bright green and starting to colour add the miso butter to the pan and quickly toss to coat. Take the pan of the heat and add the lemon juice, toss again and serve immediately, making sure that all the sauce from the pan is drizzled over the asparagus.

HH. x

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