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Categories:Viewed: 45 - Published at: 8 months ago
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
Method
- 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.
- 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.
- 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.
