Asparagus with Poached Egg and Roasted Garlic Miso Butter

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Asparagus
  • 1 Garlic, whole bulb

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup White miso

• Baking & Spices

  • 1 Kosher salt
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 2 tbsp Rice vinegar

• Dairy

  • 1/2 cup Butter, unsalted

Found on hapanom.com

Description

Ingredients

• 1 whole garlic bulb
• 3 tablespoons extra virgin olive oil
• kosher salt and freshly ground black pepper
• ½ cup (1 stick) unsalted butter, softened
• ¼ cup white miso
• 2 tablespoons rice vinegar
• 1 bunch asparagus, on the thinner side, ends snapped off
• kosher salt
• 2 eggs

Directions

• Preheat the oven to 300 degrees F. Gently separate the cloves of the garlic, but do not peel them. Place the cloves on a sheet of aluminum foil, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Wrap the garlic in the aluminum foil and place in the oven. Cook for 50 – 60 minutes. When the garlic is very soft, remove from the oven. Once the garlic is cool enough to handle, squeeze the cloves out of the skins and mash.
• In a small bowl, combine the butter, miso, and roasted garlic. Mix until smooth.
• In a small sauce pan over medium heat, warm 1 tablespoon of the rice vinegar (about a minute). Turn the heat down to low and add half of the roasted garlic – miso butter. Stir until just warmed through, you don’t want it melted. Set aside and keep in a warm place.
• In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Working in batches if needed, add the asparagus to the skillet (do not crowd the pan). Cook for 2 minutes, turning them occasionally. Add 1 tablespoon of the roasted garlic miso butter and cook the asparagus for another minute (the asparagus should be tender but not soft). Add a pinch of salt, give them another toss and then transfer them to a plate lined with paper towels.
• While the asparagus is cooking, fill a deep saucepan with water and the remaining tablespoon of rice vinegar. Bring to a boil. Meanwhile, crack the eggs into separate bowls. Once the water comes to a boil, turn off the heat. Using a spoon, swirl the water in one direction creating a whirlpool effect. Holding the bowl containing one of the eggs just above the surface of the water, carefully slide the egg into the center of the whirlpool. Do this again with the second egg. Cover the pan with a lid and let it cook for 3 minutes (no peeking!) Once cooked, use a slotted spoon to gently lift the eggs out of the water. Transfer to a paper towel to drain.
• Divide the warmed roasted garlic miso butter between two plates. Add the asparagus and top each with an egg. Season with freshly ground black pepper, and serve immediately.

Nutrition