Grilled Asparagus With Miso and Olives
Grilling asparagus brings out its natural sweetness and adds delightful charred notes. Here, the asparagus is doused in a salty, nutty and umami-rich olive, pine nut and miso dressing. This recipe calls to cook the asparagus in a grill pan, but you can instead opt for a cast-iron skillet or set your asparagus on an outdoor grill. You can also achieve similar flavor by popping the asparagus into the broiler or roasting at the highest temperature your oven can reach. A touch of dill adds a fragrant note, enhancing the overall aroma of the dish, but feel free to omit, or use other soft herbs that you have on hand, like chives. Eat alongside a roast chicken, or incorporate into a spring salad spread.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds asparagus, woody ends trimmed
- 1tablespoon plus 1/3 cup olive oil
- Fine sea salt
- ⅓cup pitted green olives (preferably Castelvetrano) plus 1 tablespoon brine, olives crushed with the palm of your hand then finely chopped
- 1 ½tablespoons pine nuts
- 1tablespoon white miso
- 2teaspoons lemon juice
- ½teaspoon dill (optional), finely chopped
Instructions
Step 1
Heat a grill pan over high heat.Step 2
Season the asparagus with 1 tablespoon of olive oil and ⅛ teaspoon salt. Grill in two batches for 3 to 5 minutes on each side, or until tender and charred. Transfer to a serving plate once cooked.Step 3
Add the olives, pine nuts and the remaining 1/3 cup oil to a small saucepan and cook over medium-high heat, stirring often, for 7 minutes, until the pine nuts have turned golden brown. Carefully whisk in the miso, lemon juice and olive brine.Step 4
Pour the sauce over the asparagus and sprinkle the dill on top, if using.