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caramelized miso white asparagus over oat yoghurt

I N G R E D I E N T S 4 servings

500g white asparagus

3 tablespoons brown sugar

3 tablespoons vegan butter

1 tablespoon miso paste

250g oat yoghurt

I N S T R U C T I O N S

start by breaking off any tough ends and peel your asparagus, then cook it in salted water for about 4 minutes

strain your asparagus, cut into 3cm pieces and set it aside

meanwhile let your butter melt in a pan, add your asparagus pieces, miso paste and sugar and let it caramelize on low until your asparagus is fork tender

serve over oat yoghurt.