-
Heat the oil in a pan over medium heat. Add the asparagus and cook for about seven to
ten minutes or until slightly browned. Stir occasionally.
-
Meanwhile, in a bowl whisk together the miso, lemon juice, maple syrup, garlic, salt, and pepper until smooth. If the mixture is too thick, add a splash of water.
-
Pour the miso mixture over the asparagus and cook for another two to three minutes.
-
Remove from the heat and transfer onto a serving plate. Top with pecans and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately one cup of asparagus.
Additional Toppings
Top with green onion and sesame seeds.
Ingredients
Directions
-
Heat the oil in a pan over medium heat. Add the asparagus and cook for about seven to
ten minutes or until slightly browned. Stir occasionally.
-
Meanwhile, in a bowl whisk together the miso, lemon juice, maple syrup, garlic, salt, and pepper until smooth. If the mixture is too thick, add a splash of water.
-
Pour the miso mixture over the asparagus and cook for another two to three minutes.
-
Remove from the heat and transfer onto a serving plate. Top with pecans and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately one cup of asparagus.
Additional Toppings
Top with green onion and sesame seeds.
