Have you eaten at any of David Chang’s restaurants before? I haven’t, but I have checked out his Momofuku cookbook from the library on several occasions. Cookbooks are my way of traveling and “eating out.” One of the recipes in David Chang’s cookbook that has intrigued me over the years is his Roasted Asparagus with Poached Egg and Miso Butter, almost like an Asian version of Asparagus Eggs Benedict with Hollandaise Sauce.
I just joined a new weekly food blogging group that will feature a different Power Food each week based on the book Power Foods: 150 delicious recipes with 38 Healthiest Ingredients from the editors of Martha Stewart’s Whole Living Magazine. Power Foods are foods that are outstanding in the amounts of vitamins, minerals, phytonutrients, essential fatty acids, fiber and more, that help fight disease and promote good health.
We will be working our way through each of these 38 Power Foods that are divided into four sections – vegetables, fruits, grains and legumes, nuts and seeds, and then eggs, yogurt and fish. I’m looking forward to learning about each of these power foods and why they’re so good for us.
This week’s Power Food is Asparagus, a perennial garden plant belonging to the Lily family. Asparagus is chock full of anti-inflammatory and antioxidant nutrients. Did you know that asparagus contains the most folate of any vegetable? I didn’t. Folate helps the body get rid of an animo acid called homocysteine which is associated with heart disease?
Asparagus is also high in fiber, and full of vitamin A (helps vision), potassium and selenium (kidney support), vitamins C and K. This mighty vegetable also contains gluthathione which helps break down carcinogens and other harmful compounds like free radicals, which means asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers. That’s enough to make Asparagus a Power Food.
I polled my Facebook followers this past week to see what their favorite ways of preparing asparagus are. The most popular way to enjoy asparagus seemed to be simply roasting or grilling asparagus, although someone mentioned blanching asparagus as well. The seasonings of choice were olive oil, balsamic vinegar or lemon juice, salt and pepper. Two other suggestions were blanching asparagus slightly and putting it into a salad with greens, green beans and a lemon vinaigrette, or in a shaved asparagus salad.
Although I typically oven roast or grill asparagus in the summer, I decided to make something a bit fancier this time – David Chang’s Roasted Asparagus with Poached Egg and Miso Butter Sauce, except I made it slightly healthier. To reduce the amount of saturated fat in this dish, I used olive oil in place of butter the first time I made it, then decided to try using avocado in place of butter. I preferred the consistency of the miso “butter” made with avocado. The miso “butter” made with avocado was creamier and more luscious than the one I made with olive oil, and had a nice smooth buttery mouth feel. The umami of the miso and the yolk of the soft poached egg oozing on top of the roasted asparagus is something you all need to experience.
As a FYI, miso contains the antioxidants zinc and manganese, as well as other antioxidants related to the fermentation process. Although high in sodium, miso does not appear to affect our cardiovascular system in the way as other high-sodium foods. Nevertheless, I decided not to add any additional salt to the asparagus. I found this dish salty enough with just the Miso “Butter.”
I could eat this for breakfast, lunch or dinner.
Roasted Asparagus with Poached Egg and Miso "Butter"
- 1 tablespoon extra virgin olive oil
- 10 asparagus stalks ends trimmed
- 2 large eggs
- 1 tablespoon light miso
- 1 tablespoon avocado
- 1/2 teaspoon sherry vinegar
- Japanese Chili Pepper Ichimi Togarashi, for garnish
- Preheat oven to 425 degrees. Gently toss asparagus spears with olive oil.
- Roast for 15 minutes.
- Bring small pan of water to a boil. Reduce heat to low. Carefully break eggs into simmering water. Let cook 2 to 2 1/2 minutes. Remove eggs with a slotted spoon and trim scraggly edges.
- Smash avocado until smooth. Add miso and vinegar and mix until combined and smooth.
- Smear 1/2 of Miso "Butter" on each of two plates. Top each plate with 5 roasted asparagus spears. Gently place a poached egg on top of asparagus on each plate.
- Sprinkle with a little Japanese Chili Pepper. Serve
Check out what these other bloggers have cooked up for this week:
Alyce – More Time at the Table
Ansh – Spice Roots,
Casey – Bookcase Foodie
Jill – Saucy Cooks
Martha – Simple-Nourished-Living
Mireya – My Healthy Eating Habits,
Sarah – Everything in the Kitchen Sink