- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: ⅙ of recipe
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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.
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
- Preheat oven to 400°F. Line two shallow baking pans with parchment paper or silicone baking mats.
- 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.
- 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.
Nutritional Information:
Per serving (⅙ of recipe): 50 calories, 14 g carbohydrates, 4 g protein, 0 g total fat, 0 g saturated fat, 0 g cholesterol, 40 mg sodium, 4 g fiber, 6 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (10)
(5 from 2 votes)This was soooo good! I couldn’t find miso paste so I used olive oil and soy sauce I served it with teriyaki chicken delish!!!
I need a sub for tarregon!
Nutritional info is definitely suspect for this recipe!
The nutritional information does not seem right for this recipe, where are all the calories and protein from ?
Delicious! I made this for a Thanksgiving dinner and served chilled. The next day, I heated the leftovers in the oven, and the flavors popped. It's really tasty!
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 .
Can this be made a day ahead and then reheat?
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
Very tasty, we added aubergine and tofu to make it into a more filling meal.