Charred Spring Veg with Miso Butter and Chili Crisp Panko

Directions

• For the breadcrumbs
• Heat a large cast iron or carbon steel pan over medium heat and add the butter and chili crisp for the breadcrumbs. When melted, add the panko. Stir until the panko is toasted, then add the lemon zest and salt and pepper to taste. Remove from the pan and set aside. When the pan is cool, clean it completely.
• For the charred veg
• Trim the spring onions by cutting off the beard (very bottom of the bulb) and any super wispy ends of the greens (essentially you want them to fit in your pan). Remove any greens from the radishes and cut in half lengthwise.
• Stir together the softened butter and miso paste and set aside.
• Heat your cleaned pan over high heat and, once hot, add a small amount of oil. Add the radishes and and let sear for 1 minute, undisturbed. Flip and let cook another 1-2 minutes until nicely charred in spots. Bigger radishes may need more time. Feel free to adjust the heat during this process if you think things are moving too quickly. Remove the radishes from the pan and set aside.
• Add the green onions to the pan and sear, stirring occasionally, until the stems are charred and the greens are lighty wilted.
• Turn the heat all the way to low and let the pan cool for a few seconds, then add ½ of the miso butter. Stir consistently to keep the miso from burning, and to coat the veg evenly. You only want to cook until the veg is coated. Add a splash of lemon juice and taste. Add more miso butter and salt and pepper if desired.
• Pile the veg on a serving platter and top with the breadcrumbs. Serve with forks as knives for the spring onions.