Miso, Dill and Asparagus Fettuccine

June 2020
I'm often wary of miso.  I think it's the thought of it that I don't like.  And it's very easy to go overboard, adding too much and eclipsing all other flavours in a dish.  But, most of the time, I do actually enjoy the strong umami taste.  I was a little skeptical of how it would work as the main ingredient of this pasta 'sauce', and although I feel it would be too much as a main dish, it makes an elegant starter, taking minutes to prepare.  Asparagus is lightly pan fried with miso, mixed in to cooked fettuccine with a little of the cooking water, and topped with dill, fresh from the herb garden. 

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