Egg Dishes and Breakfast Entrees
Asparagus With Miso Butter
4 tablespoons oil or rendered pork or bacon fat
1 pound asparagus, trimmed and peeled if necessary
Salt and pepper
¼ cup white miso
¼ cup unsalted butter
1-1/2 teaspoons sherry vinegar
2 poached eggs
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1-1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/2 teaspoon sugar
1/2 cup olive oil
Mix the first two ingredients together and let sit 10 minutes. Add the next three, mix then slowly drizzle in the olive oil while whisking.
Put oil or fat in a skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
Over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
When asparagus is done, put some miso butter on the bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached egg.