Roasted Asparagus with Poached Egg and Miso "Butter"
Adapted from David Chang. In place of butter, I used avocado in the Miso "Butter" Sauce. I simply roasted the asparagus in a toaster oven. Although typical poached egg recipes call for adding some vinegar to the water, I've never found it necessary.
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings2
Ingredients
Roasted Asparagus
1tablespoonextra virgin olive oil
10asparagus stalksends trimmed
Poached Eggs
2large eggs
Miso "Butter"
1tablespoonlight miso
1tablespoonavocado
1/2teaspoonsherry vinegar
Japanese Chili PepperIchimi Togarashi, for garnish
Instructions
Asparagus
Preheat oven to 425 degrees. Gently toss asparagus spears with olive oil.
Roast for 15 minutes.
Poached Eggs
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"
Smash avocado until smooth. Add miso and vinegar and mix until combined and smooth.
To Serve
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