Serves 8.
Ingredients
1/2 cup (8 Tbsp) butter (not unsalted), softened for several hours at room temperature
1-1/2 Tbsp miso paste
1/2 tsp minced ginger root
15 drops Sriracha, or more to taste
2 lb asparagus, ends trimmed
Kosher salt and fresh black pepper
1-2 Tbsp olive oil
Directions
In a small bowl with a wooden spoon or rubber spatula, mash the butter, miso and ginger together until smooth and well incorporated. Add Sriracha, and mix it into the butter.
Cover the bowl with plastic wrap, or transfer butter to an airtight container, and refrigerate for several hours, or up to 3 days.
Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
Arrange the asparagus in a single layer. Sprinkle with salt and pepper, and drizzle with olive oil.
When the oven is hot, roast the asparagus for 10 minutes, or until the tips are just beginning to brown.
Transfer the asparagus to a serving plate, and immediately dot here, there and everywhere with the ginger-miso butter, letting the heat of the asparagus melt the butter.
Serve warm.