miso-honey chicken and asparagus

(adapted by Yossy Arefi)

Ingredients:

1 ½ tablespoons white miso

1 ½ tablespoons mild honey

1 ½ tablespoons soy sauce or tamari

½ tablespoon rice vinegar

1 teaspoon finely grated fresh ginger

1 teaspoon finely grated garlic

½ - 1 teaspoon chile-garlic sauce

Juice of ½ lime

1 ½ teaspoons plus 1 teaspoon neutral oil

¾ - 1-pound boneless, skinless chicken thighs

½ pound asparagus trimmed

1 scallion, thinly sliced

Cooked rice, for serving

Lime wedges, for garnish

Directions:

For the marinade whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, lime juice, 1 ½ teaspoons oil and 1 ½ teaspoons water. Refrigerate half the marinade for serving.

Place the chicken in a zip-loc bag and with the remaining marinade. Seal the bag and toss the chicken until coated. Marinate in the refrigerator for up to 30 minutes.

Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil.

Remove the chicken from the marinade. Place the chicken in a single layer on one side of the baking sheet, smooth side up. Bake for 15 minutes.

Meanwhile drizzle the asparagus with one teaspoon oil, season with salt and pepper, and toss to coat.

Remove the baking sheet with the chicken from the oven, place the asparagus in a single layer on the other side. Bake for an additional 10 minutes.

Remove the pan from the oven and turn on the broiler. Brush the chicken with more marinade and broil until nicely charred, about 5 minutes. Keep an eye on the asparagus and remove if done sooner.

Top the chicken with the sliced scallions. Serve with rice and lime wedges.

Serves 2