We even cleaned the table, put out some flowers (dried, not fresh, but still nice), opened a bottle of raspberry wine, and poured water from a pretty pitcher. What a fancy dinner!
Anyway, back to the miso butter. I'm not going to put a recipe up, because it depends a lot on your taste. The recipe called for a 5:8 ratio of butter to miso, which we thought had too much miso flavor. I added more butter to get the ratio probably around 1:1, but you can play around. I'm sure there is a wide range of acceptable tastes, and it varies based on whether you want it to be subtle or distinctive. To make it, just mash miso into softened butter until it's fairly well combined. To use, melt a bit for easier drizzling.
What to put it on? Obviously, we've gone with the asparagus dish and steamed broccoli. We wholeheartedly endorse its use on any green vegetable. It would probably be good on corn, mixed into mashed potatoes instead of plain butter, or thinly spread on a sandwich that was going to be grilled. We considered adding it to our V-Day grilled cheeses but didn't want miso overload. We still have a bit left, so we will be experimenting with other uses.