Asparagus with Miso Butter & King Oyster Mushrooms

I feel like my year really starts with Asparagus season. It heralds so much good produce, weather and vibes for the Spring and Summer.

As you know, when something is seasonal and grown in the UK (and in this case, some of the best on the planet), I only eat it in season. So I go big when it's time. At the moment, I'm probably having asparagus 4-6 times a week. I can't get enough, and it needs barely anything doing to it and it's always DELICIOUS. 

Remember to keep your woody ends for pasta/risotto purees and then you don't waste any of it!

This miso butter veg was delicious and the inspiration for the meal:

For the king oyster mushrooms:

Sliced about 1cm thick and marinated in soy, rice vinegar and maple syrup (some ginger/garlic would be good too!) - for about 20-30 mins whilst prepping/doing everything else. Then pan fried on a decent heat until caramelised and cooked through. Mine took about 8-9 minutes: you're looking at 3-5 minutes each side depending on how big/thick they are. Check if you’re not sure as you want them to be cooked through and juicy/meaty for maximum joy. Just before serving, I mixed through some chilli, spring onion, and finely chopped coriander stem.

For the asparagus and PSB:

Blanched in salted water until almost cooked (just 30 seconds shy), then drained and ran under cold water, and left to drain. When ready to finish: almost brown your butter in a pan (just let it foam and start to brown, but don't take it very far), add your miso paste and a little cold water. Whisk to break up the paste. It will split. Just add cold water a little at a time and whisk well until it recombines to form a creamy sauce. Add the veg, and coat in the sauce and let them finish cooking. If the sauce is a little thin, just remove the veg once they're just tender, and then reduce the sauce for a minute before pouring over your meal!

Served with: steamed sticky rice, toasted sesame seeds, fresh chilli, coriander leaves and spring onion, as well as all that lovely saucy emulsion goodness.