Grilled Asparagus with Misobutter, Poached Egg and Togarashi
Miso, a staple ingredient in Japanese cuisine, is so versatile it can be used in any kitchen. It is a perfect addition to grilled asparagus.
Gluten free
Ingredients per serving
Prepare Miso Butter
-
Unsalted butter 300.0 g
-
Shiro Miso paste (Miso White) 150.0 g
-
Black pepper, to taste
Prepare Asparagus and Eggs
-
Eggs, free range, fresh 10.0 each
-
White vinegar, as needed
-
Miso Butter, prepared 250.0 g
-
Salt, to taste
-
Green asparagus, large 30.0 each
Finish the Dish
-
Asparagus, prepared 30.0 each
-
Eggs, poached 30.0 each
-
Miso Butter, prepared 280.0 g
-
Shiso Leaves or Colorful Micropowder 30.0 g
-
Togarashi (7 Japanese Spices) 1.0 pincée
-
Maldon Salt Flakes 1.0 pincée
Preparation
-
Prepare Miso Butter
- Use butter at room temperature. Combine with the miso and mix thoroughly. Season with pepper.
-
Prepare Asparagus and Eggs
- Trim the woody ends of the asparagus and then cut them in half lengthwise.
- Baste the asparagus with Miso butter, season with salt and grill on both sides until tender, about 1-2 minutes per side.
- Bring a wide, shallow pot of water to the boil, add a splash of vinegar and poach the eggs for 3 minutes, drain with a slotted spoon. If not serving immediately hold in a cold water bath.
-
Finish the Dish
- Divide the asparagus over the plates.
- Top the asparagus with a poached egg (if not served right away reheat for 10 seconds in simmering water) and 28 g of miso butter. Garnish the plates with shiso leaves and sprinkle with togarashi and Maldon salt flakes.
