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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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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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