Soba Noodles with Miso Butter & Asparagus

Bring a pot of water to boil.

Meanwhile, snap or cut off the tender tips of the asparagus. Set aside.

Slice the stalks on the bias into ½-inch pieces. Set aside separately.

In a large bowl, combine the miso, butter and ginger, stirring and mashing.

Add the noodles and set a timer to notify you when there are 3 minutes of cooking time remaining. For example, If the package instructions indicates 11 minute cooking time, I'll set a timer for 8 minutes.)

When the timer goes off, add the asparagus stalks and cook for exactly 1 minute.

When the timer goes off for the second time, add the asparagus tips and cook for exactly 2 minutes.

When the timer goes off for the final time, drain the noodles and asparagus, reserving ½ cup cooking water.

Add the noodles, asparagus and minced scallions to the miso butter.

Add enough reserved cooking water to reach a creamy consistency, using tongs to toss until the butter sauce melts and coats the noodles.