FOOD NEWS
How José Andrés Makes Bold Asparagus Flavors Shine
BY MELISSA CORBIN
World-renowned chef José Andrés likes to go the extra mile to bring out the best in his ingredients. He says his favorite asparagus dish is richly-flavored but "dead simple."
Inspired by revered chef Nobu Matsuhisa's Black Cod with Miso, Andrés's secret for more flavorful roasted asparagus is to add a bit of umami-rich miso paste.
Miso packs a savory, salty punch that stands up to asparagus. The paste is made by fermenting soybeans with salt and kōji bacteria, and comes in various colors and varieties.
The darker the miso, the more intense its flavor. Andrés's recipe from his cookbook with Matt Goulding, "Vegetables Unleashed," is very simple to try with any kind of miso.
You'll need a large bunch of asparagus, sugar, water, and miso. Whisk the miso with sugar and water, then spoon the mixture over a single layer of trimmed asparagus.
Broil the stalks for six to eight minutes, until the miso turns into a golden bubbly coating. This technique is also delicious with root vegetables and eggplant, Andrés says.