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Transfer the cooked asparagus to a platter and dollop the miso butter over the top. Roll the asparagus around in the butter, sprinkle with flaky salt, and dig in. Reserve until needed; you can refrigerate it, well wrapped, for up to a few weeks.
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Ingredients for Miso butter mushroom with asparagus broccoli & rice:
- Provide of Hand full of asparagus
- Take 2 of Large mushrooms
- Prepare Handful - long stem broccoli
- Make ready - Shiitake mushrroms
- Provide for Rice
- Need - Garlic
- Take Tbsp of butter
- You need Miso pasta (white)
- Prepare - Soy sauce
- Take - Sesame oil
- Give to taste Salt & Peper
Asparagus is a great vegetable that can be prepared easily for a quick weeknight dinner side or served on Valentine's Day or Easter. Serve as a side or even as a main course. Miso butter scallops make a perfect appetizer for a celebration, romantic dinner, or party. The scallops are pan-seared until perfectly charred and served in savory, nutty miso butter with grilled asparagus and mushrooms.
Miso butter mushroom with asparagus broccoli & rice process:
- To start add 1 tbsp of butter to a bowl followed by half tbsp of miso paste add half a tsp of chopped garlic and mix together. Next get your large mushrooms and cover the mushrooms with the butter. And in to a oven at 160 degrees for 20 minutes.
- Next up add water to a pan and bring to the boil add rice and cook as packet instructs.
- Finally add to a wok 2 tbsp of sesame oil and then add the asparagus, broccoli & chopped shiitake mushroom and cook on a medium heat for 15 to 20 minutes or cooked to your liking then add 1 tsp of chopped garlic and 2 tbsp of say heat through and serve.
Scallops are a delicacy that we only cook at home a few times a year. Add the broccoli and asparagus and toss to coat. Season with salt and pepper to taste. You want the vegetables to turn bright green and stay fairly crisp while barely softening from the heat. This recipe is what I describe as healthy asian comfort food.
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