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Roasted Asparagus and Radishes with Miso-Lemon Dressing

  • Author: Misfits Market
  • Yield: 4-6 1x


  • 1 bunch asparagus, cleaned and ends trimmed
  • 1 bunch red radishes, cleaned, trimmed, and halved
  • 2 teaspoons white or yellow miso paste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar or white wine vinegar
  • Juice and zest of 1 lemon
  • 1 tablespoon shallot, minced (or 1 tablespoon minced scallion or 1 teaspoon minced garlic)
  • 2 tablespoons neutral oil (like grapeseed, avocado, or sunflower), plus 1 extra teaspoon for vegetables
  • 1 tablespoon sesame oil (if you don’t have sesame oil, you can use the same neutral oil)
  • Kosher salt and pepper to taste
  • Sunflower seeds (or, swap in your favorite nut or seed that you have in your pantry such as almonds, walnuts, cashews, sesame seeds, or pumpkin seeds), lightly toasted
  • Flaky sea salt to finish


  • Preheat oven to 375 degrees.
  • Toss asparagus and radishes, separately, with 1/2 teaspoon each of your neutral oil. Season with kosher salt and pepper. Place vegetables on cookie sheets or in baking dishes. Roast for 6-8 minutes so vegetables keep their color and still have a bit of a crisp texture.
  • While vegetables are roasting, whisk together miso paste, mustard, honey, vinegar, lemon zest, lemon juice, and shallot. Slowly stream in oils while whisking, or if you have a blender or hand blender on-hand, blend in oil to emulsify.  Season with kosher salt and pepper to taste.
  • Over medium heat (no oil necessary), lightly toast your nut or seed of choice, shaking the pan often, until fragrant and warm, about 2-3 minutes.
  • Place asparagus and radishes on a serving plate, drizzle with dressing, and top with toasted nuts/seeds. Garnish with flaky sea salt, serve, and enjoy!