Pan-roasted asparagus with poached egg & miso butter from Momofuku by David Chang and Peter Meehan

  • asparagus
  • miso
  • sherry vinegar
  • eggs
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on May 23, 2019

    So, so good. This is a wonderful way to serve asparagus and it’s fast especially if you prep the miso butter and poached eggs in advance.

  • stockholm28 on March 23, 2019

    This was excellent. I slow poached the eggs for 45 minutes and thought the whites were a little underdone. I ended up giving them a quick fry in the same butter that I used to cook the asparagus. While the yolk was just perfect, I think in the future I will just fry the eggs. I doubled the asparagus and was glad that I did as there is plenty of miso butter. This would be a great weeknight meal if you fried the eggs.

  • clcorbi on May 18, 2017

    Delicious, and so pleasantly fast and easy for a weeknight. I made a full recipe of the asparagus but a half-recipe of the miso butter, and that amount was perfect for us--the miso butter is extremely rich! I also substituted red wine vinegar for the sherry vinegar, and fried our eggs rather than poached (simply because we prefer them that way). This may be my new favorite way to cook asparagus--pan-roasting in extremely hot butter worked wonders on them. I served this with crusty bread, which we didn't really need.

  • meggan on October 25, 2012

    This is heavenly and super rich.

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