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Asparagus with Miso, Olives and Pine Nuts


  • 1 bunch aspragus, woody ends trimmed
  • 1/4 cup extra virgin olive oil
  • Salt
  • 1/4 cup calvetrano olives, chopped
  • 1 1/2 Tbsp pine nuts, toasted lightly in a skillet¬†
  • 1 Tbsp white miso
  • 2 tsp lemon juice
  • 1/2 tsp chopped dill, optional


Toss asparagus with 1 tbsp olive oil and sea salt. Grill, broil or roast asparagus until tender and lightly charred.

Toss olives, toasted pine nuts and remaining olive oil in small bowl. Add miso and lemon juice and a small amount 1/2-1 tbsp olive brine and whisk well. 

Pour dressing over asparagus and sprinkle with dil,l if using.

Adapted from the New York Times

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