By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
310 cal · 25 min
Roasted Asparagus with Poached Eggs and Miso Butter
Recipe GLPR73a4051d977e18
Tender roasted asparagus topped with silky poached eggs and a savory miso butter made from white miso paste and room-temperature butter. This light yet satisfying main course combines Japanese flavors with simple, high-quality ingredients for a quick and nutritious weeknight dinner.
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Ingredients
2 tablespoons butter, at room temperature
2 tablespoons white miso paste
1/2 teaspoon sherry vinegar
1 bunch thin asparagus, ends trimmed
2 teaspoons olive oil
2 eggs
2 tablespoons white vinegar
Salt and pepper to taste
Directions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the room-temperature butter with the white miso paste and sherry vinegar, stirring until fully incorporated. Set the miso butter aside.
On a baking sheet, toss the trimmed asparagus with olive oil, salt, and pepper. Spread in an even layer.
Roast the asparagus in the preheated oven for 10–12 minutes until tender with lightly caramelized tips. Remove and keep warm.
While the asparagus roasts, fill a shallow pot or wide pan with water and bring to a gentle simmer. Add the white vinegar.
Crack each egg into a small cup or ramekin. Gently slide the first egg into the simmering water, creating a slight whirlpool with a spoon to help the white wrap around the yolk. Repeat with the second egg.
Poach the eggs for 3–4 minutes, until the whites are set but the yolks remain runny (temperature should reach 160°F in the whites). Remove with a slotted spoon and drain briefly on paper towels.
Divide the roasted asparagus between two serving plates. Top each portion with a poached egg. Spoon the miso butter generously over the eggs and asparagus. Serve immediately.
Comments
Miso is the only ingredient requiring a second stop, likely Harris Teeter's Asian aisle or ALDI's expanding international section, but it's a pantry item that justifies the trip on its own if you cook with it regularly. The dish costs roughly $6 total for two servings—about $3 per serving—driven by the eggs and asparagus, both reasonably priced at Charlotte chains even in winter. The stated 25 minutes is honest; roasting asparagus takes 12-15 minutes and poaching eggs another 5-8, with miso butter prep adding just a few minutes. It's a fussy weeknight dish that needs attention at the stove (poaching eggs won't forgive neglect), doesn't reheat well, and serves exactly two without scaling gracefully for a family.
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