Ingredients
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
Method
Sources
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Science-driven cooking techniques with rigorous testing
Electric butter churn — artisan butter from cream in minutes
Tall pot with basket — steam asparagus upright, blanch pasta
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
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Science-driven cooking techniques with rigorous testing
Electric butter churn — artisan butter from cream in minutes
Tall pot with basket — steam asparagus upright, blanch pasta
Hand-crank butter churn — homemade cultured butter from cream
Individual cups for perfectly shaped poached eggs
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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.