Miso Glazed Bacon And Asparagus Recipes

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MISO-GLAZED SEA BASS WITH ASPARAGUS



Miso-Glazed Sea Bass with Asparagus image

Categories     Citrus     Fish     Soy     Vegetable     Broil     Quick & Easy     Dinner     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges

Steps:

  • Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
  • Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
  • Toss together asparagus, oil, and a pinch of salt in a large bowl.
  • Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

GRILLED BACON-WRAPPED ASPARAGUS



Grilled Bacon-Wrapped Asparagus image

Enjoy this delicious and paleo/Whole30® side dish at your next summer barbecue!

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 20m

Yield 4

Number Of Ingredients 4

1 pound fresh asparagus, trimmed
1 tablespoon olive oil
6 slices bacon, or more to taste
ground black pepper to taste

Steps:

  • Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 4.8 g, Cholesterol 15.1 mg, Fat 9.3 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 320.1 mg, Sugar 2.1 g

ASPARAGUS WITH MISO BUTTER



Asparagus With Miso Butter image

This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant - or at home. Watch our video on how to poach an egg

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 20m

Yield 2 main course servings or 4 starters

Number Of Ingredients 7

4 tablespoons oil or rendered pork or bacon fat
1 pound asparagus, trimmed and peeled if necessary
Salt and pepper
1/4 cup not-too-salty miso, preferably white
1/4 cup unsalted butter
1 teaspoon sherry vinegar
2 poached (or warm-bath-cooked) eggs

Steps:

  • Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
  • Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
  • When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 25 grams, Carbohydrate 19 grams, Fat 55 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 26 grams, Sodium 1389 milligrams, Sugar 7 grams, TransFat 1 gram

FRIED ASPARAGUS WITH BACON



Fried Asparagus with Bacon image

This is a different twist on asparagus, sure to please and have them coming back for more!

Provided by Kathi Richards Smith

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 7

3 slices bacon, chopped
1 ½ teaspoons butter
1 pound fresh asparagus, trimmed
1 shallot, thinly sliced
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 tablespoon grated Parmesan cheese

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 5 minutes. Discard grease.
  • Melt butter in the same skillet.
  • Cook and stir asparagus and shallot with salt and black pepper in melted butter and bacon. Cover skillet and cook, stirring occasionally, until asparagus are tender, about 5 minutes.
  • Transfer asparagus mixture to a platter. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 6.8 g, Cholesterol 12.6 mg, Fat 4.9 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 2.2 g, Sodium 189.7 mg, Sugar 2.5 g

ROASTED ASPARAGUS WITH MISO DRESSING



Roasted Asparagus with Miso Dressing image

Miso has a rich taste, which is perfect for asparagus. This recipe has a nice Asian flavor and I like to serve this especially with teriyaki steak or salmon, and a crisp green salad.

Provided by PalatablePastime

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs fresh asparagus spears
1 tablespoon oil
salt
3 tablespoons unseasoned rice vinegar
2 tablespoons light miso
2 tablespoons water
2 teaspoons sesame oil
1 teaspoon beet sugar (or granulated sugar)

Steps:

  • Preheat oven to 375F.
  • Bend asparagus gently and allow to snap where they naturally break; discard end pieces.
  • Lay asparagus on a roasting pan, and drizzle with oil and lightly sprinkle with salt.
  • Roast for 20 minutes or until they are cooked through but not soft, shaking the pan mid-way through cooking.
  • Remove from oven and allow to cool.
  • Whisk together the rice vinegar, miso, water, sesame oil, and sugar, until sugar is dissolved and everything is thoroughly combined.
  • Drizzle dressing over cool asparagus and allow to"marinate" at room temperature for 15-20 minutes before serving.

MISO GLAZED COD



Miso Glazed Cod image

Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 5h

Yield 4

Number Of Ingredients 10

1 (12 ounce) cod fillet
3 tablespoons sugar
3 tablespoons water
¼ cup yellow miso paste
2 tablespoons mirin or sake or combination of both
2 tablespoons extra virgin olive oil
1 pound slender asparagus spears, trimmed
½ pound shiitake mushrooms, sliced
½ teaspoon kosher salt and freshly ground black pepper
Reynolds Wrap® Aluminum Foil

Steps:

  • Cut the cod into 4 equal pieces, rinse and pat dry.
  • In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
  • Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
  • Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
  • Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
  • Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g

MISO SALMON WITH BOK CHOY AND ASPARAGUS



Miso Salmon With Bok Choy and Asparagus image

GOOP Easy enough for a weeknight yet impressive enough for a dinner party, this quick salmon and spring veggie dinner has quickly become a new favorite. Make a double batch of the miso glaze and spread it on everything from chicken to veggies to tofu.https://goop.com/recipes/miso-salmon-with-bok-choy-and-asparagus/

Provided by David Hawkins

Categories     < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

2 tablespoons white miso
2 teaspoons toasted sesame oil
2 teaspoons rice wine vinegar
1 tablespoon tamari soy sauce
1 teaspoon tamari soy sauce
1 tablespoon mirin
1 teaspoon mirin
2 teaspoons fresh ginger
1 tablespoon olive oil
4 (6 ounce) salmon fillets, skin removed
12 asparagus spears, tough ends removed
4 bunches baby bok choy, rinsed well and cut lengthwise into quarters
2 scallions, thinly sliced
2 tablespoons toasted sesame seeds

Steps:

  • Preheat the oven to 450°F.
  • 1. Whisk together the first 6 ingredients in a large bowl.
  • 2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.
  • 3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
  • 4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
  • 5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little-it will help them steam and cook through).
  • 6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point).
  • 7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

Nutrition Facts : Calories 345, Fat 17.2, SaturatedFat 2.8, Cholesterol 77.4, Sodium 847.3, Carbohydrate 8.2, Fiber 3, Sugar 2, Protein 39.2

MISO GLAZED BACON



Miso Glazed Bacon image

This was one component of a winning recipe from Top Chef Season 4 Lisa Fernandes made this bacon....and Ming Tsai was quoted saying it's the best bacon he's tasted...the technique was also new to him!

Provided by katie in the UP

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup shiro miso (white)
1/2 cup maple syrup
2 cups rice wine vinegar
1 1/2 cups mirin
1/2 lb bacon

Steps:

  • In saucepot, cook miso, syrup, wine vinegar and mirin together.
  • Whisk together and reduce on low heat until thick and glossy.
  • Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction.
  • Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans). Bake at 375 degrees for about 11 minutes.
  • When bacon is crispy, take out without removing weights.
  • Remove bacon from pan and lay on new sheet pan with parchment.
  • Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.

Nutrition Facts : Calories 408.5, Fat 25.6, SaturatedFat 8.5, Cholesterol 38.6, Sodium 1021, Carbohydrate 32.9, Sugar 25.3, Protein 7

MISO-GLAZED SEA BASS WITH ASPARAGUS



Miso-Glazed Sea Bass With Asparagus image

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple. Active time: 10 min Start to finish: 25 min Servings: Makes 4 servings.

Provided by Amy 9

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

4 tablespoons white miso (fermented soybean paste, not sweet or labeled "saikyo")
3 teaspoons sugar
2 teaspoons fresh lemon juice
1 teaspoon water
1/4 teaspoon black pepper
1 lb medium asparagus, trimmed
2 teaspoons olive oil
16 ounces sea bass fillets, with skin (1 inch thick)
lemon wedge

Steps:

  • Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
  • Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
  • Toss together asparagus, oil, and a pinch of salt in a large bowl.
  • Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

Nutrition Facts : Calories 406.1, Fat 11.7, SaturatedFat 2.3, Cholesterol 93.7, Sodium 1469, Carbohydrate 25.3, Fiber 6.5, Sugar 11.5, Protein 51.6

MISO SALMON WITH ASPARAGUS AND CARROTS



Miso Salmon with Asparagus and Carrots image

A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 10

1 cup couscous
Kosher salt and freshly ground pepper
2 1/2 teaspoons finely grated ginger (from a peeled 1-inch piece)
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
2 tablespoons unsalted butter
1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced
4 carrots, peeled and cut on the bias into 1/2-inch pieces (1 1/2 cups)
2 tablespoons white or yellow miso
4 boneless, skinless salmon fillets (each 1 inch thick)
1 pound asparagus, trimmed

Steps:

  • Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork.
  • Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.
  • Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.

MISO GLAZED BACON AND ASPARAGUS



Miso Glazed Bacon and Asparagus image

Make and share this Miso Glazed Bacon and Asparagus recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1 bunch asparagus
7 slices smoked bacon, cut in 1/2
1/4 cup shiro miso, paste (white miso paste)
1/2 cup mirin rice wine
1 tablespoon lemon juice
1 pinch lemon zest
1 tablespoon sugar
bamboo toothpick, soaked in water

Steps:

  • Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips out on your cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 degree angle.
  • Preheat grill to medium heat.
  • In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill - about 2 to 3 minutes per side on high.

Nutrition Facts : Calories 102.9, Fat 4.1, SaturatedFat 1.3, Cholesterol 10.3, Sodium 227.2, Carbohydrate 6.7, Fiber 1.6, Sugar 3.2, Protein 5.5

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From bonappetit.com


BACON WRAPPED ASPARAGUS - JESSICA GAVIN
2022-04-01 Pre-heat the Oven – Adjust the oven rack to the center position and the temperature to 400°F (204°C). Par-Cook the Bacon – Line a baking sheet with foil and place a wire rack on top. Evenly place the slices on the rack. Roast until the bacon just begins to shrink, some fat renders, and turns red, about 7 to 8 minutes.
From jessicagavin.com


CHARRED ASPARAGUS WITH MISO BéARNAISE SAUCE RECIPE
2021-03-11 Directions. In a small saucepan, combine wine, vinegar, shallots, tarragon stems, and black peppercorns, and bring to a simmer over medium-high heat. Adjust heat to maintain a gentle simmer and cook until reduced to about 1 1/2 tablespoons of liquid, 10 to 12 minutes. Carefully strain liquid through a fine-mesh strainer into a small bowl ...
From seriouseats.com


THE BEST BACON WRAPPED ASPARAGUS EVER! - SWEET AND SIMPLE …
2018-04-20 Bacon Wrapped Asparagus Recipe instructions: Preheat the oven to 400 degrees. Prep the asparagus by washing them and clipping off the bottom of the stems. Begin to wrap one thick cut Bacon slice around each piece of asparagus. If the asparagus is small, you can wrap one piece of bacon between two of three pieces of asparagus.
From sweetandsimpleliving.com


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