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  • Prep-time: / Ready In:
  • Makes 6 cups
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Miso paste adds complex umami flavor to this roasted asparagus side dish. Cut the bell pepper, asparagus, and scallions into similar-size pieces to ensure you can get a little of each with every bite.

roasted asparagus with tarragon

By Nancy Macklin,

Ingredients

  • 2 lb. fresh asparagus, trimmed and cut into 3-inch pieces
  • 4 scallions (green onions) cut diagonally into 2-inch pieces (1 cup)
  • 1 red bell pepper, thinly sliced and cut into 2-inch pieces
  • 1 teaspoon miso paste
  • ½ teaspoon chopped fresh tarragon leaves
  • ½ teaspoon garlic powder
  • 2 to 3 tablespoons balsamic vinegar
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F. Line two shallow baking pans with parchment paper or silicone baking mats.
  2. In a large bowl combine asparagus, scallions, and sweet pepper. In a small bowl stir together 2 Tbsp. water, the miso paste, tarragon, and garlic powder. Drizzle over vegetables; toss to coat. Place vegetables in a single layer in prepared pans.
  3. Roast 7 to 9 minutes or until vegetables are just tender. Drizzle with balsamic vinegar and season with black pepper. If desired, garnish with additional fresh tarragon.
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Sid B.2 months ago
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Also love this, but used steamer tray in pressure cooker for two minutes. Reserved left overs in glass container for eating cold in multiple servings prefer cutting asparagus into 2” pieces .

Carol Price4 months ago
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Can this be made a day ahead and then reheat?

Sid B.2 months ago
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why not, I cook 1 to 2 pounds of small size aspergrass [sp. kick] and put away in a glass pyrex container for ready to eat cold.; in salads or plain with tomatoes, onions, etc from the garden for two or more days. Top with Mayo/olive oil, etc. reheat as needed

FC11 months ago
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Very tasty, we added aubergine and tofu to make it into a more filling meal.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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