Side dish
Pan-roasted asparagus with miso butter
Miso and butter make a salty, savory glaze in the time it takes the butter to melt, and asparagus is the vegetable it suits best.
4gnet carbs
9gfat
3gprotein
110kcal
Per serving15 minServes 2
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Ingredients
For the whole dish · serves 2
- Asparagus7 oz
- Butter¾ oz
- White miso½ oz
- Scallionsone, thinly sliced
- Lemona squeeze
Method
5 steps · 15 minutes
- Snap the woody ends off the asparagus.
- Mash the butter and miso together with a fork until smooth.
- Heat a heavy skillet over medium-high heat and cook the asparagus with a tablespoon of water, covered, for 2 minutes. Uncover and keep turning until the water is gone and the spears are blistered in spots, about 4 minutes more.
- Take the pan off the heat, add the miso butter and roll the spears in it as it melts. Miso burns quickly, which is why it goes in off the heat.
- Finish with the scallions and a squeeze of lemon.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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