Gratineed Asparagus with Miso Cream and Sourdough Hazelnut Crunch

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.

March 09, 2024

Ingredients

SERVINGS: 4 as a side dish. Serving(s)
  • 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.

Ingredients

SERVINGS: 4 as a side dish. Serving(s)
  • 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
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