{recipe} Charred Asparagus and Brussels Sprouts with Sesame Miso Butter

Ever since I made the incredible miso butter roast chicken from Use Real Butter, I have been trying to find as many other things as possible to slather with miso butter. In this recipe, I combined asparagus and Brussels sprouts and cooked them with a bit of wine, which gives the dish a tart note that offsets the butter and miso.

This is a fantastic side dish, and manages to be both fresh and bright yet rich and creamy. It would pair well with fish or scallops, or tossed with Asian noodles. Or you can just eat it straight from the bowl as a filling, satisfying vegetarian dinner, like I did.

I think even those self-professed anti-asparagus and boo-on-Brussels sprouts types would like this. The light char, the fresh snap, and the rich umami butter are a fantastic combination.

RECIPE: Charred Asparagus and Brussels Sprouts with Sesame Miso Butter
serves 4 as a side dish

INGREDIENTS:

• 3 Tblsp butter
• 1 Tblsp white miso paste
• 1 Tblsp roasted sesame seeds (I use half white and half black but it doesn’t matter)
• 1 tsp olive oil
• about 10 Brussels sprouts, cleaned, trimmed and cut in quarters or halves (depending how big they are)
• 1 bunch asparagus, ends cut off, cut into 1 1/2 inch pieces
• 1/2 cup white wine

METHOD:

•  Put butter and miso paste in small bowl and microwave just until soft and malleable, but not melted. Mix together well. Add sesame seeds and mix. Set aside.
• Heat olive oil in a large saute pan over high heat. Add Brussels sprouts and asparagus and cook over high heat about 5-10 minutes to lightly char, stirring often.
• Add white wine and continue cooking until wine evaporates. Cook about five minutes more, until vegetables are crisp and lightly charred.
• Turn off heat and let sit for 1-2 minutes. Add miso butter and stir into vegetables. Remove to serving plate and serve immediately.

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• Kale, Cabbage, and Clementine Salad with Miso Dressing
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