For this recipe that celebrates the first vegetable of spring, we use Moromi Shiro Miso, which is hand-crafted in small batches in North Stonington, Connecticut. The miso adds deep flavor and umami to the cream for a delicious side dish to be enjoyed with any simply prepared protein you prefer.
Ingredients
- 2 cups heavy cream
- ½ cup Moromi Shiro Miso or other white miso
- Grated zest of 1 lemon
- 1 teaspoon fresh thyme
- Pinch cayenne pepper
- Kosher or sea salt
- 3 tablespoons unsalted butter
- ½ cup hazelnuts
- ½ cup fresh sourdough breadcrumbs
- 2 pounds local asparagus, washed and trimmed of woody ends
Preparation
Preheat oven to 425°F.
In a small pot over medium heat, mix cream, miso, lemon zest, thyme, cayenne and 1 teaspoon salt and whisk until smooth. Bring to a simmer; once at a simmer, cook until it thickens slightly, approximately 10–12 minutes. Put aside to cool slightly.
Melt butter and then, in a food processor or using a sharp knife, coarsely chop hazelnuts, mix with breadcrumbs and then toss with the melted butter and a pinch of salt.
Lay the asparagus side by side on a baking sheet. Using a spoon, cover the spears in an even layer of the cream, leaving the tips exposed. Then sprinkle with the hazelnut breadcrumb mixture in a nice even layer. Bake in the oven for 12–15 minutes, until brown and crispy.
Visit MoromiShoyu.com to find more on this local product.
