Equipment
Ingredients
Asparagus
- 500 g asparagus spears, woody ends trimmed
- 15 ml olive oil
- 2 g kosher salt
Miso-Olive Dressing
- 60 g green olives, pitted and finely chopped
- 30 g pine nuts, toasted
- 15 g white miso paste
- 45 ml extra virgin olive oil
- 10 ml lemon juice
- 5 g fresh dill, roughly chopped
- black pepper
Nutrition (per serving)
Method
Place pine nuts in a dry pan over medium heat. Shake the pan frequently until the nuts are golden brown and fragrant, about 2-3 minutes. Immediately transfer to a cool plate to stop cooking.
In a small bowl, whisk together the white miso, lemon juice, and extra virgin olive oil until emulsified. Fold in the chopped green olives and toasted pine nuts. Set aside to let flavors meld.
Preheat your grill or grill pan to high heat (approx 230°C/450°F). Toss the trimmed asparagus with 15ml regular olive oil and a pinch of salt.
Grill the asparagus perpendicular to the grates. Cook for 3-5 minutes, turning occasionally, until the spears are tender-crisp and possess distinct char marks.
Transfer the hot asparagus to a serving platter. Immediately spoon the miso-olive dressing over the spears. Garnish generously with fresh dill and cracked black pepper.
Chef's Notes
- Use Castelvetrano olives if possible; their buttery, mild profile pairs far better with miso than sharp, vinegary varieties like Manzanilla.
- For thick asparagus spears, peel the bottom third of the stalk with a vegetable peeler to ensure even cooking and a refined texture.
- The residual heat from the grilled asparagus helps release the aroma of the dill and meld the dressing flavors, so plate immediately after cooking.
- White miso (Shiro) is essential here; red miso would be too overpowering and salty for the delicate asparagus.
Storage
Refrigerator: 2 days — Best served fresh. Asparagus loses texture upon reheating.
Reheating: Gently warm in a pan or eat at room temperature.
