Name: Miso baked fennel and asparagus
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 fennel bulb; 1 bunch asparagus; 1 Tbsp rapeseed oil; 1 tsp sesame oil; 1 Tbsp soya sauce (Kikkoman); 1 Tbsp rice vinegar; 1 tsp white miso paste; ½ tsp maple syrup or honey; Juice of ½ lime; 1 Tbsp sesame seed; 2 spring onions (thinly sliced); 1 Tbsp chopped coriander or flat parsley or dill

Miso baked fennel and asparagus

Miso baked fennel and asparagus is perfect for a vegan meal, served with noodles or rice. It can also be served as a side dish – for example it would go really well with Teriyaki steak or salmon.

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 2 people

Cuisine: Japanese

Calories: 1234

Ingredients Method

Ingredients

1 fennel bulb
1 bunch asparagus
1 Tbsp rapeseed oil
1 tsp sesame oil
1 Tbsp soya sauce Kikkoman
1 Tbsp rice vinegar
1 tsp white miso paste
½ tsp maple syrup or honey
Juice of ½ lime
1 Tbsp sesame seed
2 spring onions thinly sliced
1 Tbsp chopped coriander or flat parsley or dill

Method

Preheat the oven to 180°C.
Cut the fennel fronds off and set aside, then cut the fennel into 8 long wedges.
Arrange them in a baking dish.
Mix the oils, vinegar, maple syrup, miso and soy sauce in a small bowl. Pour over the fennel, combine well. Add a squeeze of lime juice. Cover with foil and bake for 25 minutes.
Meanwhile wash the asparagus and snap off the woody ends.
Take the dish out of the oven and add the asparagus and sesame seeds. Squeeze the lime juice on top, then toss.
Bake for another 8-10 minutes.
Scatter the spring onion, fennel fronds and chopped herbs on top, then serve immediately.

Miso baked fennel and asparagus

Ingredients

Method

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