Miso-Parmesan Asparagus

By Andy Baraghani

Published May 7, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(1,425)
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

  • 1 pound thick asparagus spears

  • 1 tablespoon white miso

  • 1 tablespoon canola oil

  • 2 garlic cloves, finely grated

  • Salt and coarsely ground black pepper 

  • 1 tablespoon unsalted butter

  • ½ cup finely grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 20 milligrams cholesterol; 164 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 3 grams fiber; 381 milligrams sodium; 10 grams protein; 2 grams sugar

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
1,425 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.

CathyM

Absolutely delicious! I did add the garlic after the asparagus was in the pan for about 90 seconds, then finished for 90 seconds ... perfect. Served with dry aged rib eye

Katie Coo

My new fav way to prepare asparagus! 1. Super fast - very little prep and I don’t have to wait for my oven to heat. Good for when you are like oh shoot I need a veg and dinner is almost ready. 2. Limited ingredients but lot of flavor- you don’t even really need the garlic (I do both ways and omit garlic if I’m being lazy) also miso lasts foreves so you can almost always have a lil on hand 3. Good for irregular asparagus- sometimes it’s fat sometimes it’s skinny. Sautéing like this helps me not overcook which can happen so fast in oven/air fryer.

Ellen

I made this in cast iron and my "Very hot pan" was still way too hot when the miso was added, so a lot of it burned to the pan and produced enough smoke that I had to take the pan outside to finish stirring the miso and butter. I'll probably make this again, but I'll aim for a hot pan to start, not a very hot pan.

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