Asparagus with mushrooms and miso

The savoury notes of miso and soy sauce are a perfect match with the freshness of asparagus and juicy mushrooms, in this recipe by Peter Gordon
By Peter Gordon
Asparagus with mushrooms and miso
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp rapeseed oil
  • 1 tbsp sesame oil
  • 1 handfuls mixed wild Asian-style mushrooms, (such as shiitake and oyster)
  • 2 cm piece ginger, peeled and julienned
  • 4 shallots, peeled and sliced into rings
  • 1 handfuls asparagus, woody ends removed
  • 1 1/2 tbsp dark miso paste
  • 2 tbsp mirin
  • 1-2 tbsp soy sauce
  • 60 ml water
  • 1 handfuls peas, shelled


1. Heat one tablespoon of the rapeseed oil and the sesame oil together in a frying pan and lightly fry the mushrooms with the ginger for 3-4 minutes, or until the mushrooms are soft. Season, to taste, with salt and pepper.

2. In another pan, heat the remaining rapeseed oil and fry the shallots for 4-5 minutes over a medium heat, or until beginning to caramelise. Add the asparagus to the pan and fry for 2-3 minutes, until the asparagus is softened slightly but still retaining a bit of crunch.

3. In a small bowl, mix together the miso, mirin, soy sauce and water into a paste.

4. Add the peas to the pan with the asparagus, then stir in the miso paste and mix well. Put a lid on the pan and bring to the boil, cooking for a further 2-3 minutes, or until the liquid has reduced slightly.

5. To serve, pile the asparagus and pea mixture into a shallow serving bowl and spoon over the mushrooms.

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