Dinner Tonight: Roasted Asparagus With Poached Eggs And Miso Butter Recipe

• 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

1. Preheat the oven to 475u0b0F. 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.
2. Meanwhile, add the butter, miso paste, and sherry vinegar to a large bowl and whisk until smooth.
3. 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.
4. Place the asparagus on a serving dish. Top with the miso butter and the poached eggs. Season with salt and pepper to taste.

butter, white miso, sherry vinegar, thin, olive oil, eggs, white vinegar, salt

Taken from www.seriouseats.com/recipes/2009/05/dinner-tonight-roasted-asparagus-with-poached-eggs-and-miso-butter.html (may not work)