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Charred Asparagus With Miso Béarnaise Sauce Recipe

Blossom Lady
Oct 27, 2021 07:26 AM
Charred Asparagus With Miso Béarnaise Sauce Recipe

For an easy steak dinner side dish, char asparagus in the time it takes for your rib-eye to rest. Drizzle them both with a jazzed-up béarnaise that gets an umami boost from white miso. Why drop big bucks at a stuffy steakhouse when you can live large at home? No jacket required.

A small amount of miso lends savory depth to classic béarnaise sauce that complements the grassiness of spring asparagus.

Using an immersion blender to blend the béarnaise creates a strong emulsion.

Cooking asparagus most of the way in a dry cast iron pan cuts down on unwanted smoke in the kitchen. A finishing addition of oil quickly blisters the spears and helps seasoning stick to them.


  • 1/2 cup (120ml) dry white wine
  • 1/4 cup (60ml) white wine vinegar
  • 1 large shallot (30g), sliced thin
  • 3 sprigs tarragon, leaves finely minced, stems reserved separately
  • 1/2 teaspoon (2g) whole black peppercorns
  • 2 large egg yolks (36g)
  • 1 tablespoon (20g) white miso
  • 12 tablespoons (168g) unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 pound (450g) asparagus, woody ends trimmed
  • 1 tablespoon (15ml) vegetable oil, divided
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
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