Prepare Miso Butter

  • Unsalted butter 12 oz
  • Miso paste 6 oz
  • Black pepper, to taste

Prepare Asparagus and Eggs

  • Eggs, free range, fresh 10 each
  • White vinegar, as needed
  • Miso Butter, prepared 8 oz
  • Salt, to taste
  • Green asparagus, thick 30 each

Finish the Dish

  • Asparagus, prepared 30 each
  • Eggs, poached 10 each
  • Miso Butter, prepared 10 oz
  • Shiso leaves or colored micro greens 1 oz
  • Togarashi (Japanese 7 spices) 1 pinch
  • Maldon salt flakes 1 pinch
  1. Prepare Miso Butter

    • Use butter at room temperature. Combine with the miso and mix thoroughly. Season with pepper.
  2. 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 a 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.
  3. 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 1 oz of miso butter.
    • Garnish the plates with shiso leaves and sprinkle with togarashi and Maldon salt flakes.