Miso Whipped Tahini with Pan-Roasted Asparagus and Chili Oil

When you have a fridge full of interesting international condiments, it's fun to play with unexpected combinations that just work. This recipe starts by whipping Seed+Mill tahini with white miso into a fluffy cloud and ends with a dramatic swirl of Holy Duck chili oil. This combination makes sense once you taste it. The tahini brings nuttiness and body, the miso adds quiet fermented depth, and the chili oil adds richness and a satisfying kick. Bright asparagus, turned lightly smoky by pan searing, stays front and centre throughout.

The whipped tahini

Both technique and ingredients matter here. Tahini whips because of the way its natural oils emulsify with water, but it only works well with tahini that has the right consistency and fat content to begin with. This is why Samin Nosrat singles out Seed+Mill specifically in her book Good Things. It fluffs up into soft peaks in a way that a lot of other brands don't.

Everything goes into the food processor first: tahini, rice vinegar, white miso, lemon juice, honey, garlic, and salt. Then add ice water a tablespoon at a time with the motor running. The mixture will look broken at first, then suddenly come together and lighten. Keep going until it holds soft peaks and looks almost like whipped cream. The recipe makes about 1 cup and you'll use up to half a cup of water to get there.

The asparagus

Turn on your kitchen fan before you start — this technique produces some smoke, and that's a sign it's working. A hot, dry cast iron pan, no oil at the start. You want direct contact between the asparagus and the pan to get real colour on the spears. Work in batches if needed. Add the olive oil toward the end, once the asparagus has some colour and is nearly tender. Two to four minutes total depending on thickness, still with some snap.

To serve

Serve it as a plated salad by swooshing the whipped tahini across a platter, laying the asparagus spears on top, and finishing with a drizzle of chili oil. Or go the dipping route with the tahini in a bowl and the asparagus alongside. Both work.

The dip keeps for a few days in the fridge. It will thicken up, so add a little water and re-process or whisk before serving again.

Miso Whipped Tahini with Pan-Roasted Asparagus & Chili Oil
Serves 4

2/3 cup well-stirred Seed+Mill tahini
1 tbsp unsweetened rice vinegar
2 tsp white miso
1 tsp lemon juice
1/2 tsp honey
1 small garlic clove, grated
1/2 tsp Diamond Crystal Kosher salt
1/2 cup ice water (up to 1 tbsp more or less)
1 lb asparagus, tough ends trimmed
2 tsp olive oil
drizzle Holy Duck chili oil

1. Put tahini, vinegar, miso, lemon juice, honey, garlic and salt in the bowl of a food processor and process on high. Add water a tbsp at a time until mixture is light and fluffy and holds soft peaks (don't add any more water at this point or it will thin out again) Makes about 1 cup.
2. Turn on your kitchen fan. Heat a large cast iron frying pan over high heat. Working in batches if necessary, add the asparagus to the hot pan and roast, stirring or shaking occasionally, for 2–4 minutes depending on thickness, until just tender with some char. Add the olive oil toward the end of cooking and season with salt.
3. Transfer whipped tahini to a serving bowl and swirl Holy Duck chili oil into the top. Alternatively, spread whipped tahini on a platter, top with asparagus spears and drizzle with a bit of chili oil.