You know the old trick that nothing rhymes with orange, right? (Go ahead and try it out. I’ll wait.) Well, this recipe is just the opposite. I can think of few vegetables that would not be delicious roasted to develop their natural sugars and then glazed with sweet-floral honey, and earthy, salty and funky miso. Why does this matter?
This past week I joined the residents of a Washington, DC apartment building for a Chopped-style challenge. They broke up into six teams and, working with mostly seasonal, fresh ingredients, they created a brand new dish.
As I walked around the kitchen checking in with the teams at the start of their 10-minute planning period, one group shared a lack of experience on their team. “We don’t really know what to do,” they told me. My advice? Work with an ingredient and technique that you know. Do you sauté chicken thighs four nights a week? Then start there. Do you know that cumin pairs will with it and will mango? You’re over halfway to dinner!
So, roasting vegetables and glazing them with honey and miso means that you can quickly throw together a side dish any night of the week, whether it’s a quick Tuesday night supper or Saturday’s dinner party. So get cooking. Let’s start with some spring asparagus!
Honey Miso-Glazed Asparagus
Try this in the summer with green beans, eggplant and large pieces of zucchini. In fall and winter use broccoli, cauliflower or Brussels sprouts.
- 1 lb asparagus
- 2 cloves garlic, minced
- 2 tbs olive oil
- 1 tbs honey
- 1 tbs miso, I like the darker miso pastes for fuller, funkier flavor
- 1 tbs rice wine vinegar
- Splash Sriracha or 1/2 tsp Gochujang to taste for heat
- Preheat oven to 450. Snap ends from asparagus stalks and place on a rimmed baking sheet. Sprinkle with garlic and drizzle with oil. Season with salt and pepper. Toss together and spread asparagus in a single layer. Place in preheated oven. Cook for 5-7 minutes depending on thickness. It will still be crisp.
- Remove asparagus from oven and turn on broiler. Using tongs, toss together with honey and miso glaze. Broil about 8″ from the heating element until beginning to brown in places, about 5 minutes.