Miso is a flavour-packed secret weapon in the kitchen with dozens of applications.
Whether it’s making a wholesome soup as a quick snack, mixing an umami-packed marinade for a BBQ, creating a rich salad dressing or adding a punch of flavour to your burger patty, miso is flavour bomb.
To learn more about this incredible ingredient, read our Essential Guide to Miso.
Note: this recipe is delicious with any in-season vegetables. Substitute asparagus for broccoli, broccolini, squash, eggplant or any of your favourites.
Combine the miso paste, rice wine vinegar, honey, soy and melted butter in a bowl. Toss through the chicken thighs until well coated, then refrigerate for at least four hours.
Take chicken from fridge and preheat oven to 180C 30 minutes prior to cooking.
Arrange thighs skin side-up in a roasting pan, smearing any remaining marinade over the skin. Roast for 30 minutes.
Trim tough ends from asparagus spears and cut into 6cm pieces. Slice spring onions into similar lengths.
Take chicken thighs from roasting pan and carefully pour liquid from pan into a jug. Scatter vegetables into pan, place chicken thighs on top, then pour over pan juices.
Roast for a further 30 minutes. Remove from oven and rest for 5 minutes. Serve with rice and a light cucumber salad.