Roasted Asparagus with Poached Egg and Miso “Butter” (made with olive oil)
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 –Â 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.
Roasted Asparagus and Poached Egg with Miso Butter (made with avocado)
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"
Ingredients
Roasted Asparagus
- 1 tablespoon extra virgin olive oil
- 10 asparagus stalks ends trimmed
Poached Eggs
- 2 large eggs
Miso "Butter"
- 1 tablespoon light miso
- 1 tablespoon avocado
- 1/2 teaspoon sherry vinegar
- Japanese Chili Pepper Ichimi Togarashi, for garnish
Instructions
Asparagus
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Preheat oven to 425 degrees. Gently toss asparagus spears with olive oil.
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Roast for 15 minutes.
Poached Eggs
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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.
Miso "Butter"
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Smash avocado until smooth. Add miso and vinegar and mix until combined and smooth.
To Serve
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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.
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Sprinkle with a little Japanese Chili Pepper. Serve
Check out what these other bloggers have cooked up for this week:
Alyce –Â More Time at the Table
Ansh –Â Spice Roots,
Casey –Â Bookcase Foodie
Jill –Â Saucy Cooks
Martha –Â Simple-Nourished-Living
Mireya –Â My Healthy Eating Habits,
Sarah –Â Everything in the Kitchen Sink
Sources:
Power Foods – 150 Delicious Recipes with the 38 Healthiest Ingredients
Eating Well – 5 Powerful Health Benefits of Asparagus You Probably Didn’t Know
The World’s Healthiest Foods – Asparagus
This looks fabulous. What a wonderful recipe. I saw one in Martha’s book and thought about it. I am sorry, I didn’t make it but now, it is on my To Make list.
Beautiful post! I make a similar salad quite often in the spring. I like asparagus any way and often microwave it for one – two minutes covered (no water except what’s left from washing). Great with lemon zest or even with veggie dip. Enjoy it all!
Eggs, Asparagus and avocado .. All in one!! That is my favorite things in one powerful plate. Lovely addition of miso. I have never tried Ichimi Togarashi. Great Post!
I have to say this is one tasty dish and I could enjoy this for breakfast, lunch or dinner. The miso butter is addicting.
Oh Jeanette, I just love this recipe! I would have never thought to replace butter with a buttery avocado-DUH! Luckily I have smart and healthful blogging friends like you to do the thinking for me. Did you use red or white miso? Don’t make me figure it out myself!
This looks absolutely amazing! Thank you for sharing my shaved asparagus and asiago salad!
The only David Chang restaurant I’ve ever been to is his dessert place – Milk Bar (SO FABULOUS) but I’ve been meaning to go to Momofuku. Perhaps I should just travel there through his cookbook…it will be much cheaper and just as delicious. 😛 I’ve been eating asparagus like crazy lately! Love the sound of this dish and how you replaced the butter with avocado. Fabulous idea!
I would love to go to one of David Chang’s restaurants one of these days. For now, I am “eating out” and “traveling” by cooking in my kitchen.
Jeanette,
What a delicious healthy meal. I recently made poached eggs on my blog and I just love them. This miso sauce sounds really good. I’m always looking for healthy, alternative sauces to mayonnaise to dress up sandwiches. This is a winner!
This looks great! Love the avocado in that “butter” 🙂
I love roasted asparagus with poached egg. I’ve never tried the miso butter before though. That really sounds like the Asian version of Asparagus Eggs Benedict. I’ll definitely give this recipe a try. Your new blogging group project sounds like fun. Can’t wait to learn more about the power food from you.
Thanks Amy – hope you enjoy this series. You can join too if you like. The more the merrier!
This looks so delectable! I love the combo of asparagus and poached egg.
Totally intrigued with your miso butter.
How fun that you travel and “eat out” via cookbooks. I fee like learn so much about geography, culture, history and health from reading cookbooks. I’ve bookmarked this delicious looking dish to try soon. I love the idea of making it for a light supper.
I wish I could travel around the world and eat, and hope to one day. But for now, I am learning about other countries, the ingredients they use in their cooking, and their cooking techniques by cooking my way through cookbooks.
Mmm… that miso “butter” sounds fantastic!
Oh my goodness, this looks glorious
Jeanette, gorgeous combination! I would have never thought of the egg over asparagus approach, but will be trying it now!
Everything about this dish works, David Chang is brilliant! Hoping one day to be able to eat at one of his restaurants.
Brilliant idea to sub out the butter for avocado. I can’t wait to try this. Breakfast is my favorite meal of the day and this is exactly the type of thing I would enjoy. Have fun on your challenge. I look forward to all the healthy info.
I do love the buttery suppleness of avocado, a great substitute for butter.
Oh my gosh this looks incredible! I really want this for breakfast tomorrow… or maybe dinner now.
oh my goodness, i can’t get over the delicious miso avocado butter!!! this definitely would be good with egg or even on a fresh salad!
This sounds delicious! I had my first attempt at making poached eggs last weekend and although slightly sloppy I did enjoy them! Will have to keep practicing to get them to look perfect like yours do!
Vicky – poached eggs are a lot easier than I ever thought. I simply bring a small saucepan of water to boil, then reduce the heat to low, crack the egg into the saucepan, and cook it for 2-3 minutes. Use a slotted spoon to remove it. Comes out great every time.
I love poached eggs! I find that if u want them to be pretty ie. stay together in the pan, make sure the water never comes to a boil and add a teaspoon or so of vinegar to the water .
Miso butter using avocado?!! So genius, I have to call my mom and tell her. I don’t have any asparagus on hand but I do have miso and avocado…… Now what to put it on? I need this immediately.