Pan-Roasted Asparagus

I love miso ramen. I ate a lot of it in the Sapporo region, where it was invented, when I was living in Japan. In many places, they’d finish it with a huge knob of butter and some canned sweetcorn as a garnish—totally ghetto, totally delicious. Daydreaming about that miso ramen got me to thinking about making a miso compound butter, which I’d never seen anywhere else. Butter + miso worked like crazy on those bowls of soup, so I mixed up a batch, adding more and more miso as I went. The end