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.

Ingredients per serving
Prepare Miso Butter
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Unsalted butter 300.0 g
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Shiro Miso paste (Miso White) 150.0 g
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Black pepper, to taste
Prepare Asparagus and Eggs
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Eggs, free range, fresh 10.0 each
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White vinegar, as needed
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Miso Butter, prepared 250.0 g
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Salt, to taste
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Green asparagus, large 30.0 each
Finish the Dish
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Asparagus, prepared 30.0 each
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Eggs, poached 30.0 each
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Miso Butter, prepared 280.0 g
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Shiso Leaves or Colorful Micropowder 30.0 g
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Togarashi (7 Japanese Spices) 1.0 pincée
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Maldon Salt Flakes 1.0 pincée
Preparation
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Prepare Miso Butter
- Use butter at room temperature. Combine with the miso and mix thoroughly. Season with pepper.
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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.
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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.