Sauteed Asparagus in Chickpea Miso Butter (gluten-free, soy-free)
This Sauteed Asparagus Recipe with Chickpea Miso Butter Sauce is umami magic at its BEST! Caramelized brown butter miso sauce with perfectly tender and crisp asparagus...5 ingredients, out of the world delicious. So good that your friends will think it’s a special delivery from Momofuku!
Bring a large pot of water to boil. Season with a few pinch of salt.
Trim off the tough bottoms of the asparagus, about 1 to 2 inches. Hot water blanches them until bright green, about 2- 3 minutes, depending on the thickness of the asparagus. Shock them in cold water to stop cooking. Pat dry and set aside.
For the saute:
In a bowl, use a fork to mash and combine the ghee butter with chickpea miso paste.
Preheat a large saute pan over medium heat until it feels warm when you place your palm near the surface, about 2-3 inches away.
Add the miso butter mixture. Saute over medium heat with a wooden spoon to melt the butter and lightly char the miso. Some miso might stick to the pan and that’s totally okay. We will deglaze the pan later.
Add the garlic. Saute for 5-10 seconds.
Add the asparagus and toss to coat the sauce over, about 15-20 seconds. Transfer the asparagus to a large serving plate.
Deglaze the saute pan with stock and use a wooden spoon to scrape off the brown bits. Keep stirring until the water evaporates further and turns into a sauce.
Pour the sauce over the asparagus. Serve hot or at room temperature.