Grilled Asparagus with Miso Butter and Tomato Salsa
Let the flavors of spring shine with grilled white asparagus, umami miso butter, sweet and sour tomato salsa, and crunchy peanuts - a gluten-free and vegetarian feast on your plate.
Maker: Albert Heijn
From: Website(view original)
Prep Time
15 min
Cook Time
10 min
Servings
Recipe details are AI-assisted from Albert Heijn. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
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Cooking context
25 min estimated total time for 4 servings.
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Ingredients
- 5 3/10 oz sweet cherry tomatoes
- 1 lemon
- 1 tbsp olive oil
- 1 4/5 oz salted peanuts
- 1 tbsp honey
- 0.18 oz fresh parsley
- 1 1/10 lb white asparagus
- 1 4/5 oz unsalted butter
- 1 tbsp tomato paste
Instructions
- 1Cut the tomatoes into quarters. Clean the lemon, grate the green peel, and squeeze out half of the fruit.
- 2Mix the tomato with the oil, lemon zest, and juice, and season with pepper and possibly salt.
- 3Chop the peanuts coarsely, add the honey to a skillet, and roast for 5 minutes over medium-high heat.
- 4Stir regularly, scoop out of the pan, and let cool. Chop the parsley finely.
- 5Clean the asparagus and halve it lengthwise.
- 6Heat the grill pan without oil or butter over high heat and grill the asparagus for 6-8 minutes until tender and with nice grill marks. Turn halfway.
- 7Melt the butter in a saucepan, remove the pan from the heat, and stir in the miso.
- 8Divide the asparagus over a dish. Divide the tomatoes over it and sprinkle with peanuts and parsley. Serve with the miso butter.