This is a recipe I basically lifted from David Chang when Mark Bittman wrote an article about him in the Dining section of the New York Times several years ago. It’s also in his new cookbook. Here’s a link to the article:
It’s my very favorite recipe to celebrate Spring Asparagus season. It’s also very versatile. I love it as a brunch dish on its own or served with some sautéed flaky white fish. I’ve also served it on top of English Muffins as a different take on a Benedict.
For the Eggs:
In the article, he cooks the eggs for 45 minutes at 140-145°. I prefer 145-147° as I want the yolks creamy, not super-runny. Always make more eggs than you’ll need as you should check the eggs by cracking one open at 40 minutes and then every 5 minutes or so until you achieve the consistency you desire. When they are done, you can use them right away or cool them and run them under hot tap water to warm them when you’re ready to serve.
For the Miso Butter:
¼ cup white (shiro) miso
¼ good unsalted butter
In your smallest saucepan, warm over your lowest setting and whisk the two together. You don’t want the butter to melt and separate, just to soften. This will make plenty of miso butter. You only need about a spoonful of the butter per plate or you’ll overwhelm the dish and make it way too salty. Leftovers can be stored in the fridge for quite a while if it lasts. It’s great over broiled fish and shellfish.
In his recipe, he also whisks in a teaspoon of sherry vinegar at the end. I prefer to leave the butter as is and sprinkle some vinegar over the roasted asparagus.
For the Asparagus:
Chef Chang likes to pan-roast his Asparagus. I find that for a dinner party, it’s much easier to roast them in the broiler. You can do many more and all at once. I just rub them with olive oil, salt and pepper. When they come out of the oven, I toss them with a little vinegar, either sherry or balsamic.
To Plate:
On warmed plates, put a good schmear of the miso butter and put the asparagus on top of that. Again, don’t put on a ton of the miso butter or it’ll be too salty. Try to arrange the asparagus so that there is a bit of a well in the center to hold the egg or it’ll just run off. Crack one of the eggs on top. That’s it!
The dish looked quite good and I did an “internets” search and came up the David Chang recipe. The recipe suggested that the miso butter was creamy and thick. The picture of Christine’s dish had the miso butter a little more soupy, which I would prefer; perhaps melting the miso-butter mix. I will need to give this a try.
BTW - this recipe really highlights the egg. I try to get the fresh eggs from the farmer’s market whenever I can. Better taste and the yolks are a beautiful orange contrast.
Hey Christine - Nice dish. I do a little variation on the Asparagus-Egg. I like to saute mushrooms (Chanterelles are perfect) if going vegetarian or add crsip prosciutto. I also roast or grill the asparagus (the thicker the better-you can blanch first if very think). Make, or buy, large croutons and then crush to various sizes or I make gremolata. Assemble with asparagus on the plate, mushrooms or prosciutto, sprinkle crushed croutons or gremolata, place egg on top, shave reggiano parmigiano on top, drizzle with eeov. The slow poached egg is more elegant, but a sunny side will also work. This is on the menu tonight.
I finally made it 2 weeks ago and it was fantastic. Made it a second time that same week (still had plenty of asparagus and miso butter) and it was just as good.
The sous vide machine makes the egg one of the easiest things imaginable. I am so looking forward to when my local farmers’ market reopens and I can get fresh eggs again.
This has become a staple for us, especially when guests come over. People go crazy for it. Sometimes I add some fresh ginger and/or something for heat into or on top of the miso butter.
And full disclosure, I usually just do a super low poach of the egg in EVOO.
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