Miso-Parmesan Asparagus

By Andy Baraghani

Published May 7, 2025

Miso-Parmesan Asparagus
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(1,032)
Comments
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Asparagus can be a tricky vegetable to get just right, but this recipe cracks the code for tender, flavorful spears every time. The delicate tips cook much faster than the thicker stalks, often leading to an unfortunate contrast, with mushy tops and undercooked stems. This is where slicing on a steep diagonal helps: Not only does this make the spears look wonderfully dramatic on the plate, but it also ensures more even cooking and creates more surface area to soak up flavor. A quick sear in a hot pan brings out the natural sweetness of asparagus, while garlic, black pepper and a miso-butter glaze add richness and depth. A final sprinkle of Parmesan melts into the warm asparagus, making it just salty and savory enough.

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Ingredients

Yield:4 servings
  • 1pound thick asparagus spears
  • 1tablespoon white miso
  • 1tablespoon canola oil
  • 2garlic cloves, finely grated
  • Salt and coarsely ground black pepper 
  • 1tablespoon unsalted butter
  • ½cup finely grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

164 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 10 grams protein; 381 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Snap off or trim the woody ends of each asparagus spear, usually about 2 inches from the bottom. Slice the asparagus on a steep diagonal into about 2-inch pieces.

  2. Step 2

    Using a fork, mix the miso with 2 tablespoons water in a small bowl to loosen the miso.

  3. Step 3

    Heat a large skillet over medium-high until the pan is very hot. Pour in the oil and add the asparagus, garlic and 1 teaspoon pepper. Cook, tossing and stirring often, until the asparagus is beginning to lightly brown around the edges, 2 to 3 minutes.

  4. Step 4

    Add the butter and the miso mixture to the skillet and cook, still tossing, until the butter is melted and sauce has coated the asparagus, about 30 seconds. Taste and adjust seasoning with salt. (The miso and Parmesan will add another layer of salty flavor, so you may not need much.)

  5. Step 5

    Transfer to a plate and sprinkle the Parmesan over before serving.

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Ratings

5 out of 5
1,032 user ratings
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Comments

Meg

Perfect. My asparagus were on the thin side so I adjusted the cooking time accordingly. I’d recommend adding the minced garlic just at the end of the sauté time for the asparagus so it doesn’t burn.

brigitte

Also works well with haricot vert.

BarBee

In a happy coincidence, this popped up before dinner, where my original plan was simple roasted asparagus. I’ve been doing a miso butter glaze lately with baby bok choy, minus the Parmesan. Now I see it can be expanded to include other veggies! This was delicious, served with pork chops.

Gr

Double the sauce ingredients and toss in a serving of cooked bucatini- Wow!

Ashley

adding a tsp or two of rice vinegar makes it brighter!

Amber L

Consider swapping nutritional yeast for the the parm (couldn't really taste the parm in this anyway). Plus, it has more nutritional benefits and easier to sprinkle (instead of grating a block of cheese frantically at the end). Must cook the asparagus well in first. I added garlic at the very end. Using a cast iron, I was able to take off the heat and keep cooking without burning the garlic. Happy asparagus season, everyone!

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