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Grilled Asparagus with Vegan Miso Butter

Asparagus: tastes great when you’re eating it, smells even better when you’re peeing it.

 If the Asparagus Council of America would just answer my letters and use my slogan, their product would be hotter than Megan Fox before she married David Silver from 90210 and removed her tattoos.

We had dinner at our friends Henry and Sarah’s place a while back and I was impressed by how perfectly balanced the dinner was. I loved every bite. I never did that thing where I eat something and think to myself: this would be so awesome if….

So let’s try to replicate Henry Nakamura’s awesome Asparagus with Miso Butter without relegating the vegans and lactose intolerant to the back of the Umami bus.


1 bunch asparagus, peeled and trimmed

1 T Miso Paste (the lighter the better)

1 T Vegan Butter Substitute (I use Olivo Coconut Spread, but Earth Balance is fine)

2 t Shoyu (or just regular soy sauce)


  1. Get a grill pan (Panini press or cast iron skillets are perfect for this) hot. Add cooking spray if needed, then grill the asparagus. You’ll want each stalk lightly charred and smoky, but not limp and flaccid, about 3 mins a side over med-high heat.

  2. In a small container with a cover, combine the miso, butter substitute and soy sauce. Mix with a fork until completely combined.

  3. Do that restaurant thing where you smear a little of the sauce on the plate. Then lay the asparagus and slather with Miso Butter.

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© 2018 Eddie McNamara