1 lb asparagus, trimmed and peeled
salt and pepper
1/4 C white miso
1/4 C unsalted butter
1 t sherry vinegar
Over low heat in a small saucepan, warm and whisk together miso and butter. Allow butter to soften, but not melt. Whick in vinegar and keep warm.
When asparagus is done, lay miso butter down on a plate and top with asparagus spears.