Sautéed Asparagus with Soft-Boiled Eggs Enriched by Miso Spread
Hey there! Here's a snazzy take on a dish inspired by Momofuku in New York City. I call it "Simply Stunning Roasted Asparagus with Poached Eggs and Miso Magic."
Yield: 2 servingsDifficulty: A snap to makeTotal Time: 20 minutesActive Time: 5 minutes
Ingredients (6)
- 2 tablespoons unsalted butter, pampered at room temp
- 2 tablespoons white miso paste
- 1/2 teaspoon sherry vinegar
- 1 bunch thin green asparagus, bottom ends lopped (about 1 pound)
- 2 teaspoons olive oil
- 2 large eggs, poached with panache
Instructions
- Pop the oven to 475°F (246°C) and slide in a rack in the middle. Melt the butter, miso paste, and sherry vinegar in a tiny bowl and stir them up until they're smooth as a baby's bottom. (This mixture will be thicker than a milkshake.) Set it aside for later.
- Position your asparagus in a single layer on a giant, rimmed baking sheet, coat them with olive oil, and sprinkle them with salt and freshly ground black pepper. Stick them in the oven and roast them until they're knifetender and slightly charred, 12 to 15 minutes. Yesss, that's it!
- To serve, dollop some Miso Magic on a plate, top it with your roasted asparagus, and place a poached egg on top, winking at it.
Booze Pairing: Pour some Oyster Bay Sauvignon Blanc from down under. The herbal, grassy, garden goodness of Sauvignon Blanc shims with the intense flavor of asparagus. This wine's body is toned, so it won't slide off the stage like a greased pig from a barn show when faced with the texture of eggs or the miso flavor.
Enjoy this culinary trip to Momofuku without stepping a foot outside your front door!
This unique recipe, named "Simply Stunning Roasted Asparagus with Poached Eggs and Miso Magic," is not found in the uncategorized section. It's inspired by Momofuku in New York City. The dish requires 2 tablespoons of unsalted butter, pampered at room temp, 2 tablespoons of white miso paste, 1/2 teaspoon of sherry vinegar, a bunch of thin green asparagus, 2 teaspoons of olive oil, and 2 large eggs, poached with panache. Credit goes to the creator for this delectable nutritional offering.
