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Roasted Asparagus and Poached Egg with Miso Butter

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 Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2


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



  1. Preheat oven to 425 degrees. Gently toss asparagus spears with olive oil.
  2. Roast for 15 minutes.

Poached Eggs

  1. 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"

  1. Smash avocado until smooth. Add miso and vinegar and mix until combined and smooth.

To Serve

  1. 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.
  2. Sprinkle with a little Japanese Chili Pepper. Serve