Grilled Asparagus with Miso Butter
neutral oil, plus extra for greasing the grill grates
1 ½ lb
thick asparagus (not pencil thin spears), tough ends snapped off
garlic powder (don't turn your nose up!)
Flaky salt, for finishing (optional but recommended)
Do try this with all grilled or roasted vegetables—from eggplant to bell peppers, scallions, corn, mushrooms….or douse grilled garlic-rubbed bread with miso butter and then rub it down with a tomato half for a killer umami take on pan con tomate.
- Heat your charcoal or gas grill to medium (you can also use a grill pan over high heat). Brush the hot grates with a grill brush. Fold a paper towel into quarters and dip it into the oil, then use long barbecue tongs to grease the grill grates with the oil-saturated towel.
- Drizzle the asparagus with the 2 teaspoons of oil and sprinkle with the kosher salt. Place the asparagus on the grill perpendicular to the grill grates and cook, turning, until the asparagus s tender and grill-marked on all sides, 6 to 8 minutes (very thick asparagus may take 1 to 2 minutes longer).
- Transfer the cooked asparagus to a platter and dollop the miso butter over the top. Roll the asparagus around in the butter, sprinkle with flaky salt, and dig in.
Adapted from Umami Bomb: 75 Vegetarian Recipes That Explode With Flavor by Raquel Pelzel (Workman Publishing). Copyright © 2019. Photographs by Kate Sears
Raquel Pelzel is the Editorial Director for Clarkson Potter Publishing, a division of Penguin Random House. She has co-authored more than 20 cookbooks and was formerly an editor at Cook’s Illustrated and the food editor of Tasting Table. Her next cookbook, Sheet Pan Suppers – Meatless, comes out in Fall 2017.