Asparagus With Miso Butter

Name: Asparagus With Miso Butter
Total time: 20 min
Yield: 2 main course servings or 4 starters
Cuisine: japanese
Ingredients: 4 tablespoons oil or rendered pork or bacon fat; 1 pound asparagus, trimmed and peeled if necessary; Salt and pepper; 1/4 cup not-too-salty miso, preferably white; 1/4 cup unsalted butter; 1 teaspoon sherry vinegar; 2 poached (or warm-bath-cooked) eggs

Recipe from David Chang

Adapted by Mark Bittman

Asparagus With Miso Butter — Ruby Washington/The New York Times

Total Time: 20 minutes
Rating: 5(590)
Comments: Read comments

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 —Mark Bittman

Featured in: THE CHEF: DAVID CHANG; When in Doubt, Add an Egg, Japanese Style

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Ingredients

Yield:2 main course servings or 4 starters

4tablespoons oil or rendered pork or bacon fat
1pound asparagus, trimmed and peeled if necessary
Salt and pepper
¼cup not-too-salty miso, preferably white
¼cup unsalted butter
1teaspoon sherry vinegar
2poached (or warm-bath-cooked) eggs

Ingredient Substitution Guide

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Preparation

Step 1
Put 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.
Step 2
Meanwhile, 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.
Step 3
When 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.

Ratings

5 out of 5

590 user ratings

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Comments

Barbara7 years ago

How do you warm butter without melting it? Can't I just whisk softened butter with the miso and use at room temp?

Susie7 years ago

I'm roasting the asparagus in my toaster oven instead. Still turns out great. Miso butter now has a permanent place in my fridge. Also amazing slathered on corn on the cob. I add it to pasta as well.....so many uses...

Catherine7 years ago

I have been making a rice bowl with this miso butter and a David Chang soft boiled egg for breakfast. Delicious!
I will definitely include asparagus as soon as my local farmers have it available in NY.

Rosita9 months ago

Maybe I did something wrong because the miso butter was too one-note and overpowering. Disappointing

mcb11 months ago

Absolutely delicious. Watch the asparagus so it doesn’t burn. Two eggs a must. Only used a third of the sauce

Cazidoodle1 year ago

This was fire! I put a little miso in at a time and tasted so it wasn’t too salty. Used less than the recipe calls for. The sherry vinegar gave it a nice tang. Served with brown rice, fruit salad with coco whip.

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