Roasted Asparagus with Miso, Honey and Lime Zest

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I deliberately left the dressing for this roasted asparagus super light so that nothing, with the exception of the cayenne, would tug your tastebuds too far away from the asparagus itself. The result is bright and zingy; it also pops asparagus out of the Mediterranean profile so you can serve it with Asian-leaning dishes. If you can get your hands on an unfiltered peanut oil, like Spectrum Organic’s, you’ll gain even more flavor.

Roasted Asparagus with Miso, Honey and Lime Zest

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: Serves 4

Roasted Asparagus with Miso, Honey and Lime Zest


  1. 1 bunch asparagus (I like fatter ones for this recipe), snapped where the stem naturally breaks
  2. 2 teaspoons peanut oil
  3. Fine sea salt, to taste
  4. 1 teaspoon honey
  5. 1/2 teaspoon white miso
  6. 1 tablespoon lime juice (about half a lime)
  7. 1/2 teaspoon lime zest (also about half a lime)
  8. Dash of cayenne
  9. Coarse sea salt (like Maldon)


Preheat oven to 450 F.

Toss asparagus with oil and a small pinch of salt, and roast for 8-12 minutes, turning occasionally, until just tender. Remove from oven and let cool for a few minutes.

While asparagus is cooking, whisk together honey, miso, lime juice and lime zest. Add mixture to the asparagus and toss well to coat. Transfer asparagus to a serving plate and finish with a dash of cayenne and a sprinkle of Maldon.


Cook Time: 8-12 minutes

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  • Deborah Hernandez

    Hi, can you help me with the white miso. Is this miso soup OR a seasoning/paste? I googled it and received a gamut of links.

    • liahuber

      Hi Deborah … it’s white miso paste. Ask for it at your market and they’ll steer you in the right place. It keep indefinitely in the fridge and adds a savory “umami” to dressings, sauces, soups. You’ll love it :-).

      • Deborah Hernandez

        Thank you