Miso Butter Fried Rice with Asparagus

'Tis the season of asparagus and I am using it every chance I get! But I've been in a grain rut. Does that happen to you? I find myself putting quinoa in everything, then I go on a farro or barley kick. I realized it's been a while since we've had a good rice dish.

To have a little fun instead of the regular fried rice, I made a miso butter to sauté everything in (I know, it's sad that this is how I have fun these days). Yellow miso is a little on the tamer side. White miso is another good option, it is a little sweeter than the yellow but still mild in flavor. However, if you wanted a hit-you-in-the-face miso flavor, I would use red miso, it is much bolder and the umami flavor is more pronounced. Whatever miso you decide to go with, you'll be happy with the flavor so just pick one.

Miso Butter Fried Rice with Asparagus

Serves 2 meals or 4 sides

1/2 c jasmine rice

1/2 lb asparagus
3 T butter
1 1/2 T yellow miso
1/2 c onion, chopped
2 garlic cloves minced
3 eggs
2 T tamari
1/4 c sunflower seeds
2 T chives, chopped
1/2 t salt
1/4 t pepper
dash of crushed red pepper

In a bowl, mix butter and miso.

Sauté rice in a pot until it starts to smell like popcorn, usually about 3-4 minutes, mixing occasionally so it doesn't burn. Add 2 1/2 c water and cook until rice is done. Sautéing rice first helps each grain keep it's integrity and not get as startchy.

Cut off woody ends of asparagus. Sauté asparagus in 1 1/2 T of miso butter. About 6-8 depending on their thickness.

Using the rest of the miso butter, sauté garlic and onion for 2-3 minutes. Add in eggs, chives, sunflowers, tamari, salt, pepper and crushed red pepper. Cook until the eggs are scrambled and done. Add in your rice and mix well.

Plate your rice and top with the asparagus.