* 8 ounces red pearl onions * 1 tablespoon neutral oil * 2 tablespoons plant-based butter (or use dairy if not vegan) * 2 tablespoons red or white miso paste* * 1 tablespoon brown sugar * 2 teaspoons rice vinegar * 2 teaspoons light soy sauce * 1 teaspoon chili oil * 1 pound asparagus, woody ends removed * Salt to taste * Sliced scallions and sesame seeds, optional, for garnish
**Prep the pearl onions:**
1. Bring a small pot of water to a boil. Once boiling, add the pearl onions and cook for 3 minutes. Drain and immediately transfer to an ice bath. Once the onions are cool to handle, carefully snip off a sliver of the root end using sharp scissors. Squeeze the top of the onion to pop the onion from its skin. Continue until all the onions are peeled.
**Fry the onions:**
1. Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the onions and sauté for 15 minutes, turning occasionally, until they begin to brown and soften. Season with salt.
**Prepare the sauce:**
1. Microwave 2 tablespoons plant-based butter in a bowl until melted. Add the miso paste, brown sugar, rice vinegar, light soy sauce, and chili oil and whisk until smooth. Taste and adjust the seasonings to your preference.
**Cook the asparagus:**
1. Add the asparagus spears to the skillet with the onions. Cook for 5 minutes until almost fork-tender.
**Finish the miso-glazed asparagus:**
1. Pour in the miso glaze and turn the heat to medium-high. As soon as it begins to bubble, reduce heat and simmer for 5–7 minutes or until the glaze thickens and the asparagus is fork-tender and bright green. Taste and season. Turn off the heat.
**To serve:**
1. Arrange the asparagus and red onions on a serving platter. Garnish with sesame seeds and sliced scallions. Enjoy!
1 Comment
* 8 ounces red pearl onions
* 1 tablespoon neutral oil
* 2 tablespoons plant-based butter (or use dairy if not vegan)
* 2 tablespoons red or white miso paste*
* 1 tablespoon brown sugar
* 2 teaspoons rice vinegar
* 2 teaspoons light soy sauce
* 1 teaspoon chili oil
* 1 pound asparagus, woody ends removed
* Salt to taste
* Sliced scallions and sesame seeds, optional, for garnish
**Prep the pearl onions:**
1. Bring a small pot of water to a boil. Once boiling, add the pearl onions and cook for 3 minutes. Drain and immediately transfer to an ice bath. Once the onions are cool to handle, carefully snip off a sliver of the root end using sharp scissors. Squeeze the top of the onion to pop the onion from its skin. Continue until all the onions are peeled.
**Fry the onions:**
1. Heat 1 tablespoon neutral oil in a large skillet over medium heat. Add the onions and sauté for 15 minutes, turning occasionally, until they begin to brown and soften. Season with salt.
**Prepare the sauce:**
1. Microwave 2 tablespoons plant-based butter in a bowl until melted. Add the miso paste, brown sugar, rice vinegar, light soy sauce, and chili oil and whisk until smooth. Taste and adjust the seasonings to your preference.
**Cook the asparagus:**
1. Add the asparagus spears to the skillet with the onions. Cook for 5 minutes until almost fork-tender.
**Finish the miso-glazed asparagus:**
1. Pour in the miso glaze and turn the heat to medium-high. As soon as it begins to bubble, reduce heat and simmer for 5–7 minutes or until the glaze thickens and the asparagus is fork-tender and bright green. Taste and season. Turn off the heat.
**To serve:**
1. Arrange the asparagus and red onions on a serving platter. Garnish with sesame seeds and sliced scallions. Enjoy!