This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you’re looking at a four-star dish at a neighborhood restaurant — or at home.
Watch our video on how to poach an egg
- 4 tablespoons oil or rendered pork or bacon fat
- 1 pound asparagus, trimmed and peeled if necessary
- Salt and pepper
- ¼ cup not-too-salty miso, preferably white
- ¼ cup unsalted butter
- 1 teaspoon sherry vinegar
- 2 poached (or warm-bath-cooked) eggs
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
640 calories; 58 grams fat; 18 grams saturated fat; 1 gram trans fat; 25 grams monounsaturated fat; 10 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 15 grams protein; 246 milligrams cholesterol; 1438 milligrams sodium
2 main course servings or 4 starters
- Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
- Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
- When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.