Asparagus might just be my favorite vegetable. Asparagus is a super food that aids in the bodies natural detox process, by reducing inflammation in the body. Asparagus is favored by indigenous people for its eternal beauty, and aphrodisiac properties. I love asparagus, because it is fun to eat and the vegetable always signals that spring is near. While eating at Mizuna Spokane for my grad dinner I was introduced to Miso Asparagus Fries. The dish was incredible! I knew that i had to re-create the dish at home in a less guilty manner.
1 bunch asparagus, ends trimmed
1 tsp olive oil
2 tsp miso past plus 1 tsp hot water (mixed together)
1tbsp apple cider vinegar
1 tsp fresh ginger grated
2 cloves garlic minced
1 tsp red pepper flakes
1/2 cup panko bread crumbs, or corn grits
1/2 tsp roasted sesame oil
Preheat the oven to 375 F.
In a large bowl or baking pan place the asparagus and drizzle with the olive oil. Toss the asparagus to coat evenly with oil.
Roast the asparagus for 8-10 minutes or until each spear pierces easily with a fork. The timing will depend on the thickness of the asparagus.
while the asparagus is roasting, whisk together the miso paste, apple cider vinegar, ginger, garlic, red pepper flakes, and roasted sesame oil. stir until smooth.
pour the miso/ginger mix over the asparagus, and sprinkle with the bread crumbs/ corn grits. For best results, be sure to cover both sides of the asparagus with the miso ginger paste and grits.
With oven to broil, and return asparagus to oven for 3-5 minutes on each side.
(This recipe is also great for brocolini, eggplant, sweet potatoes and mushrooms).