Serves 2
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.
