Serves 8
Welcome spring with a big plate of green at your table. A few dollops of lemony miso butter tossed quickly with the spears make this a festive addition to an Easter menu.
| 2 | pounds asparagus, tough ends trimmed |
|---|---|
| 1 | tablespoon olive oil |
| Black pepper, to taste | |
| 3 | tablespoons unsalted butter, at room temperature |
| 1½ | tablespoons white miso, at room temperature |
| 2 | tablespoons lemon juice |
1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.
2. On the baking sheet, mound the asparagus in the center. Drizzle with oil, and sprinkle with pepper. With your hands, toss the asparagus to coat it with oil, and spread it on the baking sheet. Roast for 15 to 20 minutes, or until tender.
3. In a small bowl, whisk together the butter, miso, and lemon juice until completely smooth. Dab over the hot asparagus, toss to coat it, and transfer to a serving platter.