This dish was one of the reasons I bought this cookbook. Actually, we would have bought the cookbook either way because Alex and I both love the Momofuku restaurants, but when I saw this recipe in there I was really excited. One of my first few meals at Momofuku Ssam was centered around this dish. Of everything I ate that night, this was the dish that really stuck out in my mind. Years later I still remembered how delicious it was. And unlike most of the recipes in the Momofuku cookbook, the dish is actually fairly easy to put together. It requires a few pans and utensils, but overall it's pretty simple! And it's super delicious. Alex is out of town for the evening so when I stumbled across fresh NJ asparagus at Whole Foods today, I knew exactly what I wanted to make for dinner. It was every bit as delicious as I remembered, even if I had to modify the recipe to make regular poached eggs rather than the slow-poached eggs David Chang uses. The miso-butter is warm and a little nutty. It's totally savory and delicious. Then when the runny egg yolk runs down into the butter, it forms this rich creamy sauce - almost like a hollandaise. It's the perfect taste of spring.
Recipe after the jump!
Pan-Roasted Asparagus, Poached Egg & Miso Butter
Adapted from Momofuku
By David Chang and Peter Meehan
1/4 cup shiro (white) miso
4 tbsp unsalted butter, softened at room temperature, divided
large bunch thick asparagus
1 tsp vegetable oil
1 tsp sherry vinegar
1 tbsp white vinegar
2 large eggs
freshly ground black pepper
Mix together miso and 3 tbsp butter with a wooden spoon in a small bowl. Stir until well-combined. Set aside.
Snap off the bottom woody end of each asparagus stalk. Using a vegetable peeler, shave off the tougher outer layer from each stalk. Depending on how thick your asparagus is, you might only need to peel the bottom 2 inches. If your asparagus is particularly think, you are going to want to peel a little more.
Heat a cast iron pan over medium-high heat. Add remaining tbsp butter and vegetable oil. Once butter is melted, add asparagus. Cook until asparagus begins to turn golden brown on the bottom, about 2-3 minutes. Season with a generous pinch of salt and reduce heat to medium. Turn asparagus over to cook on the other side until nicely browned and tender, about 3-4 minutes. Season with additional salt to taste.
While the asparagus is cooking, fill a 4-quart saucepan with 4 inches of water and stir in white vinegar. Bring liquid to a bare simmer. Break each egg into a teacup. Use a spoon to stir the water until it forms a vortex. Slide 1 egg into center of vortex. Simmer egg about 1 1/2 minutes for runny yolk. Remove egg from pan with a slotted spoon to a plate. Repeat with remaining egg. Set aside.
Heat sherry vinegar in a small sauce pan over medium heat until slightly reduced, about 15 seconds. Add miso butter and remove from heat, stirring until well-mixed. You don't want to melt the butter entirely - instead it should form a thick sauce.
Spoon miso butter onto plate. Add asparagus and top with poached eggs. Season with freshly ground black pepper.