Spicy Miso Marinated Green Asparagus Recipes

MISO-GLAZED SEA BASS WITH ASPARAGUS

Steps:

• Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
• Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
• Toss together asparagus, oil, and a pinch of salt in a large bowl.
• Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

ASPARAGUS WITH MISO BUTTER

Steps:

• Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
• Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
• When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.

SPICY MISO MARINATED GREEN ASPARAGUS

Steps:

• Cook the asparagus in boiling salted water until crisp-tender. (To cook them evenly, put the stalks in first, cook for a few minutes, then add the tips and cook for 2-3 minutes more.)
• Drain and run under cold water to stop the cooking and to fix the green color. Drain well.
• In the meantime, sauté the chopped onions in the oil until limp. Add the red chili paste and stir.
• Add the sugar and mirin, then add the miso. If it gets a bit stuck to the pan, add a few drops of water and stir and scrape to deglaze the pan. Take off the heat.
• Add the aspargus and mix well so each piece is coated with the marinade.
• Layer into glass or ceramic bowl or container (not plastic, because the miso and chili will stain it) evenly. Cover with kitchen parchment paper, then put another bowl or container filled with water; this acts as a weight.
• Leave the asparagus to marinate for at least an hour - you can leave it in the refrigerator overnight. Take off the weight and store the asparagus in a tightly covered container.
• The asparagus will keep for a couple of days in the refrigerator, but it will gradually lose its green color so you should try to eat it up as soon as possible. This is not that hard to do. (It's pretty good mixed with hot pasta.)
• You can halve the amount of marinade, and marinade just half a bundle of asparagus and use the rest of the cooked stalks for dinner.

NAT'S EASY MARINATED ASPARAGUS

Steps:

• Dip asparagus in boiling water and drain immediately.
• Pour Italian salad dressing over asparagus, cover (I put it in a ziplock), and marinate overnight.
• Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.

MARINATED ASPARAGUS

Steps:

• Mix basil, oil, vinegar, salt, sugar and pepper. Set aside.
• Cut ends off asparagus.
• Cook asparagus in a large pot of simmering water for 4 minutes.
• Drain and put in an ice bath.
• Remove asparagus to a platter and top with chopped tomato.
• Pour vinaigrette on asparagus.
• Chill until ready to serve.

MARINATED GRILLED ASPARAGUS

Steps:

• Remove the bottom third of the asparagus (woody parts of the stalk) and discard. Place asparagus in casserole dish.
• Add remaining ingredients.
• Marinate at least 1 hour, turning frequently.
• Place skewers (make sure you soak them in water) through the middle of the asparagus spears, or place spears in a greased grill basket.
• Grill over hot coals until tender but still crunchy.
• Garnish with diced red bell peppers and lemon slices, if desired.

SPICY CAJUN ASPARAGUS

Steps:

• Melt butter in large skillet.
• Add onion powder, seasoned salt and Cajun seasoning and stir to mix.
• Add aspragus, stirring just to coat.
• Cover and cook 5-7 minutes to crisp-tender.

INDIAN ASPARAGUS

Steps:

• Heat oil on medium high, add black mustard seeds, red chilli and cumin seeds.
• When the mustard seeds begin to crackle, add green chillies and salt.
• Next add the onions and garlic, fry for 2 minutes, then add the chopped asparagus pieces. Stir well, simmer the heat, add 1/4 cup of water, cover with lid and stir every 4 minutes. When the asparagus is tender, uncover and cook until water is gone.
• Add the fresh coconut, stir for 10 seconds, remove from heat. Keep covered until ready to use.

CITRUS-OIL-MARINATED SPRING VEGETABLES

Steps:

• Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
• Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
• Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
• Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
• Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.

MISO GLAZED COD

Steps:

• Cut the cod into 4 equal pieces, rinse and pat dry.
• In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
• Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
• Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
• Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
• Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

EASY MARINATED ASPARAGUS

Steps:

• Snap off tough ends of asparagus, and cook asparagus in boiling water covered for 3 minutes or until asparagus is crisp-tender; drain.
• Plunge asparagus into ice water to stop the cooking process; drain. Arrange asparagus in a 13 x 9inch baking dish.
• Whisk together olive oil, sugar, balsamic vinegar, garlic, and red pepper flakes until well blended; pour over asparagus. Cover and chill 8 hours. Drain before serving.

POACHED GREEN ASPARAGUS RECIPE

Steps:

• Peel and blanch asparagus, drain and set aside
• In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.
• Add in mushrooms and sauté until soft. Season with salt and pepper.
• Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.
• Add in heavy cream, vegetable stock and lemon juice - reduce by half.
• Turn off the heat and add the butter. Mix until butter is melted and emulsified.
• Add tomatoes and parsley then season to desired taste.
• Serve asparagus topped with sauce.
• Notes: Add crab meat to dish if desired.
• If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.

SPICY ASPARAGUS SPEARS

Steps:

• In a large skillet, melt butter. Stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stir gently to coat. Cover and cook 5-7 minutes or until crisp-tender, stirring occasionally.