Between the miso butter and the yolk that bursts atop this mountain of asparagus, this dish is rich and filling—certainly enough for a dinner. Of course, a recipe so gluttonous would have to come from fat-loving David Chang. This recipe doesn't contain his signature touch of pork, but you certainly don't miss it.
What's so odd about this recipe is that he takes something very traditional (and admittedly delicious) like asparagus topped with an egg and transforms it with a simple ingredient. In this case it's the miso butter, which is spread out on the plate so it can coat every spear of asparagus. I used a shiromiso, which is a lighter style miso paste. It packs the dish with umami, making this about the most hedonistic plate of asparagus I've had.
- 2 tablespoons butter, at room temperature
- 2 tablespoons white miso paste
- 1/2 teaspoon sherry vinegar
- 1 bunch thin asparagus, ends trimmed
- 2 teaspoons olive oil
- 2 eggs
- 2 tablespoons white vinegar
- Salt and pepper
Preheat the oven to 475°F. 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.
Meanwhile, add the butter, miso paste, and sherry vinegar to a large bowl and whisk until smooth.
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.
Place the asparagus on a serving dish. Top with the miso butter and the poached eggs. Season with salt and pepper to taste.