Asparagus will be much tastier and evenly-cooked with 1 extra ingredient
Give boiling asparagus an extra boost of flavour with one ingredient that can be found in your cupboard, says chef Andy Baraghani. You'll never go back.
Vegetables can often invite groans and boos whenever they’re served, but they don’t have to be boring. Asparagus is one of those vegetables, especially if they’re not cooked properly, they can be tough and chewy.
American chef and NYT Cooking food writer Andy Baraghani agreed that asparagus can be a “tricky” vegetable to get just right. However, he’s shared how he manages to crack the code every single time. There’s one ingredient he adds to any asparagus recipe to help emphasise the flavour.
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In a video from July, Andy revealed he helps boost asparagus’ flavour by creating a sauce made with miso, with a little bit of butter for good measure. He said: “It creates this really nice, glossy, salty sauce.”
He then adds a sprinkling of Parmesan cheese on top for another layer of “salty goodness”. Andy also addressed how to get around the cooking issues asparagus throws up.
He said: “Its delicate tips cook much faster than the thicker stalk, often leading to an unfortunate contrast in texture.”
To get around the uneven cooking, Andy recommended slicing diagonally through the stalk to help ensure a more even cook. This will also give the asparagus a very dramatic look when it’s served.
@nytcooking Nobody’s doing it like Mr Baraghani #foodtok #vegetables #andybaraghani ♬ More of My Time (Lofi) - Muspace Lofi
Giving the asparagus a quick sear in a hot pan also helps to bring out the vegetable’s natural sweetness.
NYT Cooking’s video has been viewed over 26,500 times, receiving 1,343 likes and 14 comments. Veggie lovers shared their thoughts in the comments, with one person saying: “Cooking perfection!”
Jennifer agreed: “My favorite way to make asparagus.”
Nemmyong wrote, “Oh thank you!!! Will def try,” while another simply commented, “Yummm.”
So if you’re looking for a simple way to take your vegetables to the next level, this is what you’ll need.
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Miso-Parmesan Asparagus
Ingredients
- 1lb/450g thick asparagus spears
- 1 tbsp white miso
- 1 tbsp canola oil
- 2 garlic cloves, finely grated
- Salt and coarsely ground black pepper
- 1 tbsp unsalted butter
- ½ cup/55g finely grated Parmesan
Method
Snap off or trim the woody ends of each asparagus spear, usually about two inches from the bottom. Slice the asparagus on a steep diagonal into about two-inch pieces.
Using a fork, mix the miso with two tablespoons of water in a small bowl to loosen the miso.
Heat a large skillet over medium-high until the pan is very hot. Pour in the oil and add the asparagus, garlic and one teaspoon pepper.
Cook, tossing and stirring often, until the asparagus is beginning to lightly brown around the edges, two to three minutes.
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 flavour, so you may not need much.)
Transfer to a plate and sprinkle the Parmesan over before serving.
