Ingredients

The following ingredients have 5 Servings
  • 8 tablespoons unsalted butter (room temperature)
  • 3 tablespoons white miso
  • 1 tablespoon sriracha
  • 1 tablespoon minced ginger
  • 1 pound asparagus (trimmed and cut into 1-inch pieces)
  • 1 pound peas (fresh or frozen)
  • 3-4 tablespoons miso butter

Instruction

  • In a medium bowl, combine the butter, miso, sriracha, and ginger. Mash together with a fork until the mixture is well combined. Scoop the mixture onto a piece of plastic wrap and roll it into a log. Place it in the fridge for at least 30 minutes before using to allow it to firm up.
  • To cook the vegetables, melt 2 tablespoons of the miso butter in a large skillet over medium heat. Add the peas and asparagus to the pan and sauté, stirring frequently, for 6-8 minutes, or until the peas are heated through and the asparagus is slightly tender. Transfer the peas and asparagus to a serving bowl and, while still hot, toss with another 1-2 tablespoons of the butter, according to taste. Serve warm.