Dinner Tonight: Roasted Asparagus With Poached Eggs And Miso Butter Recipe

1. 1

   Preheat the oven to 475u00b0F. Coat the asparagus with the olive oil and place in a roasting pan. Sprinkle with a pinch of salt and a few cracks of black pepper. Cook in the oven for about 12 to 15 minutes.

2. 2

   Meanwhile, add the butter, miso paste, and sherry vinegar to a large bowl and whisk until smooth.

3. 3

   Bring a small pot of water to a boil. Add the white vinegar, and then turn the heat to a very gentle simmer. Carefully slide the two eggs into the water and cook until the whites have set, about 3 to 5 minutes. Remove with a ladle.

4. 4

   Place the asparagus on a serving dish. Top with the miso butter and the poached eggs. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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