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Asparagus With Miso Butter

5.0(609)

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

by Mark Bittman·published 2006-04-19

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JapaneseEasy, Quick, Appetizer

Servings

2 main course servings or 4 starters

Total time

20 min

Calories / serving

613 kcal

Ingredients (7)

serves

4 tablespoons oil or rendered pork or bacon fatoil
1 pound asparagus, trimmed and peeled if necessaryasparagus
Salt and peppersalt-and-pepper
1/4 cup not-too-salty miso, preferably white
1/4 cup unsalted butterbutter
1 teaspoon sherry vinegarsherry-vinegar
2 poached (or warm-bath-cooked) eggsegg

Instructions (3 steps)

01Put 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.
02Meanwhile, 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.
03When 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.

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Rich recipe — supports nutrition-aware planning.