Asparagus with miso butter from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 260) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Alaskan salmon; Chinese-style steamed black sea bass; Sautéed fluke with grapefruit vinaigrette; Rhubarb-soy-marinated duck with rhubarb-ginger compote

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • angela_gnbj4y on February 17, 2026

    This is killer. I cooked my asparagus all at once in a hot sauté pan and didn’t have any texture issues(much tossing). The miso butter is wildly delicious.

  • unrealmeal on March 13, 2011

    This was wonderful. A couple notes: 1. The asparagus really need to be in a pan with room in order to get the tips crispy and delicious. Overcrowding will steam them and make them a little limp and lifeless. 2. I omitted the poached egg because my fiance isn't a fan of runny eggs, but suspect that it would make this phenomenal. I was going to try it with poached quail eggs, thinking he'd at least try it in that capacity, since they're smaller, but Whole Foods was out of them when I went to buy them. I suspect that would be off the hook, though. 3. Miso butter is perhaps the new favorite thing in our household. The fiance declared that he wants it on everything now, and had to restrain himself from licking his plate, ha!

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