Do try this with all grilled or roasted vegetables—from eggplant to bell peppers, scallions, corn, mushrooms….or douse grilled garlic-rubbed bread with miso butter and then rub it down with a tomato half for a killer umami take on pan con tomate.
- Heat your charcoal or gas grill to medium (you can also use a grill pan over high heat). Brush the hot grates with a grill brush. Fold a paper towel into quarters and dip it into the oil, then use long barbecue tongs to grease the grill grates with the oil-saturated towel.
- Drizzle the asparagus with the 2 teaspoons of oil and sprinkle with the kosher salt. Place the asparagus on the grill perpendicular to the grill grates and cook, turning, until the asparagus s tender and grill-marked on all sides, 6 to 8 minutes (very thick asparagus may take 1 to 2 minutes longer).
- Transfer the cooked asparagus to a platter and dollop the miso butter over the top. Roll the asparagus around in the butter, sprinkle with flaky salt, and dig in.
Adapted from Umami Bomb: 75 Vegetarian Recipes That Explode With Flavor by Raquel Pelzel (Workman Publishing). Copyright © 2019. Photographs by Kate Sears
Raquel Pelzel is the Editorial Director for Clarkson Potter Publishing, a division of Penguin Random House. She has co-authored more than 20 cookbooks and was formerly an editor at Cook’s Illustrated and the food editor of Tasting Table. Her next cookbook, Sheet Pan Suppers – Meatless, comes out in Fall 2017.