Roasted Asparagus with Miso and Sesame

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Have you tried to cook with miso paste?


I often forget just how wonderful miso paste is when roasted, since I often make it as a sauce for fish or meat. But when I found wonderful asparagus yesterday, I had to pair it with miso and sesame and explore how much of Magnus – not a huge asparagus fan – would eat it. I simply tossed it all together, roasted the baking dish in the oven for 15 minutes, and served it with some steamed tofu and rice. You can serve asparagus to your baby from 11/12 months on, as well as miso and sesame.

Miso is most widely known as the base for miso soup, but it is also a wonderful base for building flavors around vegetables or protein. In Japan, we use it like a condiment, marinating fish in it, grilling meats with it, or integrating it into salad dressings. It gives a deep, almost nutty flavor.

It is a very simple way to boost the brainfood element in a dish, as it is very high in DHA Omega 3 fatty acid content, as well as Vitamin B12, Choline, Protein, Folate, Fiber, Calcium, Iron and Magnesium. Miso pastes are now commonly sold in most grocery stores, and definitely at Whole Foods, and while many have high sodium content, you can find low sodium and even gluten free miso pastes which are wonderful and just as flavorful.

You can use this miso sauce for roasting any kind of vegetable – and it works particularly well with green beans, snap peas and broccoli.

So on a day when the temperature dropped to a chilly 32F outside, we sat in front of a beautiful bouquet of white coqlicots and green/rose hydrangeas and had our vegetarian lunch.

Magnus looked up at the flowers, still coughing from time to time, and ate the middle parts of the asparagus with tons of  sauce. This is definitely a winner for picky veggie eaters.


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Roasted Apsaragus with Miso and Sesame

4 Servings as a side dish


One bunch asparagus (about 1 lb or 500 grams)

1 tablespoon miso paste

3 tablespoons water

1 tablespoon sesame

1/2 tablespoon sesame oil


1.Preheat oven to 375 degrees.

2. Wash, trim and peel the asparagus (trim the white hard ends of the asparagus and peel the first layer of skin by using a vegetable peeler).

3. In a small bowl, combine the rest of the ingredients and mix well for a blended sauce.

4. In a large bowl, toss together the asparagus and the sauce.

5. Put the asparagus with sauce into a baking dish and roast for 15-20 minutes. Serve immediately.

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One comment

  1. I love miso and use it a lot, but never on asparagus. I will have to try this!

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