Speaking of a dish where you want to lick your plate, your cutlery and your fingers: white asparagus with miso beurre blanc. Because by adding a little white miso paste to your beurre blanc, you get a very special sauce for your asparagus. Delicious with a piece of cod and some peas.
For 4 persons:
- 1 kilo of white asparagus
- 4 pieces of cod
- 4 tablespoons of flour
- 100 ml of milk
- 400 grams of peas (frozen)
- Slice of butter
- Salt pepper
For the miso beurre blanc:
- 3 shallots, in rings
- 60 ml of white wine
- 3 tablespoons mirin (Japanese rice wine)
- 2 tablespoons of white miso
- 180 grams of cold, unsalted butter, cubed
You can buy white miso paste at the grocery store, but nowadays also in more and more supermarkets. Once you have it at home, you want to make everything with it (we sometimes eat a spoon out of the packaging). Miso butter, miso mayonnaise, soup with miso and even salads. And the taste of miso also goes great with that of beurre blanc.
That requires the white gold: our white asparagus! Tip: don’t you have an asparagus pan? Then you can also cook the asparagus lying flat in a large saucepan. They then become a bit softer, but at least as tasty.
Asparagus with miso beurre blanc
Peel the asparagus and cut one to two centimeters from the butt. Place them upright in an asparagus pan and fill with cold water. The cups should protrude above the water to make them taste the best. Put the lid on the pan.
Turn on the heat and once the water boils, let the asparagus boil for five minutes. Then turn off the heat and leave the asparagus with the lid on the pan for another ten to fifteen minutes. Then test whether they are well cooked by pricking the inside of the asparagus with a knife. Good? Good, then we will continue.
Successively pass the cod through the milk and then through the flour. Fry the pieces of fish in a little butter on both sides until cooked and slightly browned.
Steam the peas in the microwave (or in a pan, whatever you want) in a sealed container with a tablespoon of water for 3 to 4 minutes. Leave in the microwave for so long.
Meanwhile, make the miso beurre blanc. Add the shallot, mirin, wine and miso to a saucepan and bring to a boil. Reduce to a third for about 5 minutes.
Strain the mixture and return the liquid to the pan. Turn the heat down. Then add the cubes of cold butter: stir them one by one with a whisk in the sauce, until they are nicely dissolved. Then you have a soft, bound sauce. Season with salt and pepper.
Serve the white asparagus with the miso beurre blanc on top, put the cod on top and the peas next to it.