Vegetables can often invite groans and boos whenever they’re served, but they don’t have to be boring. Asparagus is one of those vegetables, especially if not cooked properly, that can be tough and chewy. American chef and NYT Cooking food writer Andy Baraghani agreed that asparagus can be a “tricky” vegetable to get just right. However, he’s shared how he manages to crack the code every single time. There’s one ingredient he adds to any asparagus recipe to help emphasise the flavour. Andy revealed he helps boost asparagus’ flavour by creating a sauce made with miso, with a little bit of butter for good measure. He said: “It creates this really nice, glossy, salty sauce.” | 
