When one of the world's most recognised Spanish chefs takes something as simple as green asparagus and transforms it with Asian ingredients, it isn't an experiment - it's a lesson about what „spring food" means. José Andrés, the international ambassador of Spanish cuisine, recently shared his latest ritual for spring 2026: asparagus with miso paste.

For Andrés, asparagus isn't just a side dish - it's one of his favourite vegetables. „It's one of my favourite vegetables," he says. And in his usual Spanish perspective, the white asparagus from La Rioja, Catalonia, Aragón and Navarre - all with protected designation of origin - is one of the treasures of spring. The colour of white asparagus comes from the fact that it grows underground, without sunlight, and doesn't develop chlorophyll.

But for an ordinary home, with no access to the top varieties, he recommends green asparagus. Two options - the classic one, with olive oil, salt, pepper and romesco sauce at high temperature - and the Asian, inspired by Nobu Matsuhisa's legendary recipe for cod with miso.

Recipe for four people:

• 2 tablespoons of sugar (or honey, or maple syrup)
• Half a cup of warm water
• Half a cup of white miso paste
• One bigger bunch of medium green asparagus, cleaned

The procedure is as simple as it is short. Set the rack 15 cm below the upper heating element in the oven and turn it on at maximum temperature (grill). Dissolve the sugar in the warm water, then add the miso paste and whisk until you get a smooth mixture. Spread the asparagus on a tray, brush them thoroughly with the mixture, and grill for 8-10 minutes until they brown and soften. Watch closely - the line between golden and burnt is thin.

For the Balkan table, this is a recommendation that works. Green asparagus is at the markets in April-May at a reasonable price. White miso paste is increasingly found in specialty shops and in some larger supermarkets. Sugar and water - everyone has those. In the end, a Japanese technique from a top Spanish chef, in a form for home without the 90-euro restaurant plate. As Andrés himself put it about his favourite umami ingredients: „sometimes I drink them straight from the tube."