- 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