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We have hit the point in early spring where I am at my limit with root vegetables. Asparagus season is here, and this miso butter-roasted asparagus is the first thing I want to make the moment I see those bright green bundles at the farmers’ market.
The miso butter glaze does something really special to asparagus in the oven – it caramelizes against the tips, adds a deep savory richness, and makes the whole thing taste way more complex than the ingredient list suggests. The versatile roasted miso butter asparagus recipe makes a perfect side for anything from seafood dishes like baked salmon with lemon dill sauce to simple chicken dishes like these easy boneless chicken thighs. I love roasting asparagus so the tips get nice and crispy with a slightly caramelized flavor.
Why You’ll Love This Asparagus Recipe
- Works with any meal. Equally at home next to grilled salmon, roasted chicken, or a simple bowl of rice.
- Ready in under 20 minutes. A fast, no-fuss side dish that fits into any weeknight dinner without any extra effort.
Key Ingredients in This Recipe
- Asparagus – When buying asparagus, look for rich green stalks that are firm in texture. Note that thinner stalks will cook much faster, so adjust the time accordingly.
- Butter – Softening the butter to room temperature allows it to easily combine with the miso. It adds a bit of rich flavor to the vegetable side.
- Miso – I use white miso, which has a mild flavor profile with a balance of sweet, salty and umami flavor.
- Sesame seeds – I garnish with a sprinkle of sesame seeds, though they can easily be omitted.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro tip
Don’t overcrowd the pan. Spread the asparagus in a single layer with space between each spear. Overcrowding creates steam and prevents browning —use two sheet pans if needed
How to Make Roasted Miso Butter Asparagus (Step-by-Step)
Heat oven to 425ºF (220ºC). Trim or snap the woody ends from the asparagus (about 2” / 5cm from the bottom).
Arrange on a baking sheet and toss with the oil and season with salt and pepper. Roast the asparagus for 10 minutes.
In a small bowl, stir together the butter and miso paste until fully combined, then set aside.
Remove the asparagus from the oven and top with the miso mixture, tossing to combine. Continue roasting until the asparagus is tender and lightly browned in spots, about an additional 4 minutes.
Serve topped with sesame seeds.
Swaps and Substitutions
- Asparagus: Asparagus can be swapped for other similar vegetables, such as broccolini or green beans.
- Butter: The butter can be swapped for vegan butter for a dairy-free alternative.
- Miso: Red miso paste can be used in place of the white miso; however, it’s saltier and more intense, so I recommend using half the amount.
Other Recipes to Try
If you enjoy this roasted miso butter asparagus, give these veggie sides a try:
- White Wine Braised Leeks with Crispy Buttered Breadcrumbs
- Fried Kimchi Brussels Sprouts
- Miso Braised Cabbage
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Roasted Miso Butter Asparagus
Ingredients
- 1½ pounds asparagus stalks
- 1 tablespoon extra-virgin olive oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons unsalted butter, softened at room temperature
- 1 tablespoon white miso paste
- ½ teaspoon toasted white sesame seeds
Instructions
- Heat oven to 425ºF (220ºC). Trim or snap the woody ends from the asparagus (about 2” / 5cm from the bottom).
- Arrange on a baking sheet and toss with the oil and season with salt and pepper. Roast the asparagus for 10 minutes.
- In a small bowl, stir together the butter and miso paste until fully combined, then set aside.
- Remove the asparagus from the oven and top with the miso mixture, tossing to combine. Continue roasting until the asparagus is tender and lightly browned in spots, about an additional 4 minutes.
- Serve topped with sesame seeds.
Notes
Nutrition
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