Roasted Asparagus with Miso and Poached Egg


  • 1⁄2 cup shiro (white) miso
  • 6 tablespoons unsalted butter, at room temperature, plus more if needed
  • 1⁄2 pound thin to medium asparagus
  • Kosher salt
  • 2 teaspoons sherry vinegar
  • 4 poached eggs
  • Freshly ground black pepper

Make the miso butter: Combine the miso with 5 tablespoons of the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, but it’s okay if it doesn’t completely come together yet.

Heat the sherry vinegar in a small saucepan over medium heat. After half a minute, add the miso butter, turn the heat to low, and stir to warm it through. Add water if needed to form a slightly viscous sauce. Remove from heat, keeping in a warm place

Snap off the woodier bottom inch or so of each asparagus stalk.

Heat the remaining tablespoon butter in a wide skillet over medium-high heat. When the butter sends up the first wisp of smoke, put the asparagus in the pan. (Do not overcrowd the pan; cook in batches if necessary, draining each one, and refreshing the butter if the butter from the first batch smells scorched.)

When the asparagus start to take on some color, 2 to 3 minutes, season them with a generous pinch of salt and turn the heat down to medium. Turn them with a spoon or spatula so they can color on the second side, another few minutes.

When the asparagus are almost done, smear a quarter of warmed miso butter in the middle of each plate.  Divide the asparagus among the plates and top each with an egg. Finish each dish with a few turns of black pepper, and serve at once.

From The Kitchn. Serves 4


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