Asparagus with miso and olives
Simple Too, p. 183
Grilling asparagus – rather than steaming or blanching – brings out its natural sweetness and also adds that charred flavour we all love. Don’t worry if you don’t have a griddle pan: it works just as well if you spread the asparagus out on a baking tray and cook it under a hot grill or on the highest temperature in the oven.
Ingredients
- 700g asparagus, woody ends trimmed
- 85ml olive oil
- 1½ tbsp pine nuts
- 50g pitted green olives, finely chopped, plus 1 tbsp olive brine
- 1 tbsp white miso
- 2 tsp lemon juice
- Fine sea salt
Capture the full recipe from the book
Open Simple Too at page 183 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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