We hereby officially open the most delicious time of the year: asparagus season! And this is our new absolute favorite dish: miso miso oven-roasted asparagus, spinach and parsley crêpes , and miso miso hollandaise – a plateful of pure comfort food.
Braised white asparagus from the oven, marinated in our miso miso marinade. Served with delicate herb crêpes and a generous spoonful of our creamy miso miso hollandaise – that's all you need for a truly delicious dish. The result is a meal that tastes both simple and extraordinary. Savory, creamy, with that certain something extra – just the way we like it.
Otherwise, there's not much more to say except: try it out, treat yourselves & thank us later. Love from your Miso Miso's.
miso miso oven-baked asparagus, spinach and parsley c rêpes & miso miso hollandaise
Recipe for 2 people
ingredients
for the crêpes:
- 150 g spelt flour (light)
- 15 g tapioca starch (makes the crêpes ultra soft & “elastic”, or optionally more spelt flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1-2 pinches of salt
- 300 ml soy milk
- 25g baby spinach
- 25 g parsley
- 1 tbsp apple cider vinegar
for the miso miso oven-baked asparagus:
- 500-750 g white asparagus
- 4 tablespoons olive oil
- 1.5 tbsp chickpeas miso miso
- 1/2 tsp salt
for the miso miso hollandaise:
- 120g cashews (preferably soak overnight)
- 250 ml soy milk
- juice of 1/2 a lemon and lemon zest
- 1/2 tsp mustard
- 1 tbsp chickpeas miso miso
- 3-4 tablespoons of asparagus stock (oven-baked asparagus)
- salt & pepper
toppings
- black pepper
- fresh herbs
preparation
- Preheat oven to 175 degrees Celsius (top/bottom heat).
- Peel the white asparagus thoroughly and cut off the woody ends.
- Mix olive oil, miso miso and salt in a small bowl until a smooth marinade is formed.
- Place the asparagus in a cast-iron pan or ovenproof dish. Carefully massage in the marinade – preferably with your hands or a brush.
- Bake in the oven for approximately 20–25 minutes. Turn several times during baking so that the asparagus cooks evenly and absorbs the flavorful broth. (Do not waste the broth at the bottom – it will be needed later for the hollandaise sauce or simply poured over the crêpes.)
- For the crêpes, roughly chop baby spinach and parsley and blend together with the soy milk in a mixer or with a hand blender until the liquid is a vibrant green and smooth.
- Sift the flour into a large bowl and mix with all the dry ingredients.
- Gradually stir in the green milk mixture and the apple cider vinegar until a smooth, slightly runny batter forms. Let it rest briefly (approx. 5–10 minutes).
- Heat a coated pan, lightly grease it, and add the batter in portions. Spread it out thinly and bake over medium heat until golden brown on both sides.
- Meanwhile, drain the soaked cashews and put them in a blender together with the soy milk, lemon juice, lemon zest, mustard and miso miso.
- Blend everything until very smooth and creamy – depending on the blender, this can take 1–2 minutes.
- Then add the warm asparagus stock and mix briefly again until well combined. Season with salt and pepper.
- The hollandaise can be served lukewarm or gently warmed in a small saucepan over low heat (do not boil!).
- Roll the braised miso miso oven-baked asparagus into the warm spinach and parsley crêpes and arrange on plates.
- Pour over the miso hollandaise generously, top with freshly ground black pepper.
- Enjoy!
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