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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 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
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
 

  1. Preheat the oven to 180°C.
  2. Cut the fennel fronds off and set aside, then cut the fennel into 8 long wedges.
  3. Arrange them in a baking dish.
  4. 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.
  5. Meanwhile wash the asparagus and snap off the woody ends.
  6. Take the dish out of the oven and add the asparagus and sesame seeds. Squeeze the lime juice on top, then toss.
  7. Bake for another 8-10 minutes.
  8. Scatter the spring onion, fennel fronds and chopped herbs on top, then serve immediately.