I was in on my own on Friday night and I fancied some lamb chops. I was aware that I hadn’t blogged anything for a while so I thought that I’d flick through one of my cookbooks and look for an interesting side to go with them. I stumbled across this one and thought that it looked rather tasty so I’d give it a go. Delicious and easy to do – a new way to cook asparagus!
Serves 4 as a side.
100g of miso paste
200g of butter
A splash of sherry vinegar
2 bunches of asparagus, woody ends trimmed
Make the butter by mixing the miso paste, butter and vinegar together in a food processor. (Well, that’s what the recipe said but I mashed it all together with the back of a wooden spoon.) You can wrap it in clingfilm and freeze it for later use if you want.
The recipe ten says to either fry or roast the asparagus with the miso buter. (I never said that it was a complicated recipe!) I opted for rubbing the asparagus with olive oil and sea salt and then frying it in a griddle pan with the miso butter until nicely charred on all sides. Alternatively you could roast it in the oven with the butter.
I had this with Indian spiced lamb chops, onion and rocket salad and chips. Lovely.