Ingredients
- 2 Tbsp vegetable oil
- 1 pound asparagus, trimmed, stalks peeled if thick
- Kosher salt and freshly ground black pepper
- 2 Tbsp miso (we use red, which I prefer, but white works too)
- 2 Tbsp unsalted butter
- 3/4 tsp sherry vinegar
Description
This Dish Is Amazing. I Could Eat A Pound Of This With Rice As My Dinner...and Practically Did Tonight. I've Adapted It From A Recipe In The New York Times Cookbook, Reducing And…
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