When I made this recipe the first time, I roasted a pan of Brussels sprouts and tossed the miso butter in it. Before I had a chance to take a photo, my husband Ted and I ate it all. So here we go, same ginger-miso butter, this time on roasted asparagus, and it's every bit as palate-pleasing. I believe that you could roast shoe leather and slather it with this compound butter, and you'd eat every last bit. It's that good. There's always butter and a tub of miso in my refrigerator. A fermented soybean product, miso lasts a long time, and a spoonful or two add huge flavor to any dish. On its own, miso tastes salty, so balance it with some spicy Sriracha. (Note: if you are gluten-free, be sure to read labels, as not all miso is gluten-free.) You'll probably have more butter than you need for this amount of asparagus, but don't despair; leftover ginger-miso butter tastes sublime on grilled fish or steak, too.