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Asparagus With Miso Butter 
by Sarah Copeland

This recipe is really not fair to share right now. You literally have only days left to make this spicy flavor bomb before the asparagus has left the market shelves. It comes from the cookbook FEAST by Sarah Copeland. Sarah has a way of combining simple ingredients and truly letting them shine like they were made for the recipe.

I recently took a trip to Wisconsin to see my father after an emergency quadruple bypass. I made this for dinner one night to feed my Step Mom. My two reasons for making this recipe were that I needed something quick, and to feed her something her mouth would hopefully love. Karen, (my stepmom) is a chef. I wish that I had the chance when I was younger to work in her restaurant and truly learn what it all means to make food taste great. She is also one of my favorite people to cook for because she enjoys the EFFORT. I don't have to make something amazing, she simply appreciates that someone else is cooking for her! In full disclosure, I do sweat a little because I care that people love what I make them.


2 Bunches of Asparagus
1/2-1 Tbsp Olive Oil
Sea Salt and Pepper

Miso Butter
2 Tbsp Unsalted Butter (or Miyokos vegan butter) room temp
1 Tbsp Yellow Miso
1/2-3/4 tsp Sambal Oelek


1. Preheat oven to 400
2. Toss asparagus with olive oil, salt & pepper
3. In a single layer on a pan roast for 10-15 min. It depends on how thick it is.
4. Beat the miso butter ingredients starting with 1/2 tsp Sambal Oelek and adding to your taste.
5. Arrange the asparagus on a plate and top with small pats of miso butter. 

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