Pan Roasted Asparagus w/ Poached Egg and Miso Butter

A spring-ready dish featuring pan-roasted asparagus served over a base of warm miso butter and topped with a jammy poached egg. Salty, creamy, and loaded with umami, this recipe feels fancy but comes together in under 30 minutes.

Why You'll Love Pan Roasted Asparagus w/ Poached Egg and Miso Butter

The miso butter comes together in one bowl, then gets warmed with a splash of sherry vinegar until glossy. Asparagus sears hot and fast to keep it snappy, and the poached egg goes on last so the yolk runs into the butter.

Tips and Tricks

• Use medium-thin asparagus for even cooking and better caramelization.
• Let the miso butter soften at room temperature for easier blending and smoother sauce texture.
• Poach your eggs in advance and rewarm in hot water for a stress-free plating moment.

Variations

Feel free to riff on this dish depending on the season or pantry-miso butter plays well with many vegetables.

• Swap asparagus for broccolini, green beans, or even baby carrots.
• Top with crispy shallots or toasted sesame seeds for crunch.
• Drizzle with chili oil or yuzu kosho for a spicy, citrusy pop.

Substitutions

This recipe is flexible and adapts well to dietary preferences or what's in your fridge.

• Use plant-based butter for a dairy-free version.
• Try red or yellow miso if white miso isn't available-just use a bit less.
• Swap sherry vinegar for rice vinegar, white wine vinegar, or even lemon juice.

Best served with

• Steamed jasmine rice or a grain bowl
• Crusty sourdough toast
• Seared mushrooms or roasted potatoes
• A crisp Sauvignon Blanc or dry Riesling

How to Store Leftovers

• Store miso butter in the fridge, tightly wrapped, for up to 2 weeks. Cooked asparagus can be refrigerated for 1-2 days, but it's best served fresh. Reheat gently in a skillet or enjoy cold over salads.
• Poached eggs should be made fresh or stored briefly in ice water and rewarmed before serving..

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Pan Roasted Asparagus w/ Poached Egg and Miso Butter

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A spring-ready dish featuring pan-roasted asparagus served over a base of warm miso butter and topped with a jammy poached egg. Salty, creamy, and loaded with umami, this recipe feels fancy but comes together in under 30 minutes.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Breakfast, Brunch, Side Dish

Cuisine: Californian, Japanese-inspired

Calories: 493

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ cup shiro white miso
• 8 tablespoon butter unsalted, room temp (divided)
• ½ lb asparagus thin to medium stalks
• Kosher salt to taste
• 2 teaspoon sherry vinegar
• 2 eggs poached (slow-poached or traditional)
• Freshly ground black pepper to taste

Equipment

• Mixing bowl
• Small saucepan
• Paper Towels
• Slotted spoon
• Vegetable peeler
• Wide skillet or sauté pan

Method

 

1. Make the miso butter: In a small bowl, combine 5 tablespoon butter with ½ cup shiro miso. Mix until smooth. Refrigerate if not using right away.
2. Prep the asparagus: Snap off the woody bottom inch of each stalk. Peel away any tough outer layers with a vegetable peeler.
3. Pan roast the asparagus: In a wide skillet over medium-high heat, melt 3 tablespoon of butter. When it just begins to smoke, carefully add the asparagus (cook in batches if needed to avoid overcrowding).
4. Sear the asparagus until browned on one side (about 2-3 minutes). Season with a generous pinch of kosher salt, reduce heat to medium, and continue cooking while turning the stalks until tender but still snappy.
5. Transfer the asparagus to a paper towel-lined plate to drain.
6. Warm the miso butter sauce: In a small saucepan, warm 2 teaspoon sherry vinegar over medium heat. After 30 seconds, add the miso butter and reduce heat to low, stirring until just loosened and glossy. Remove from heat and keep warm.
7. Poach the eggs. Use your preferred method: classic vinegar-simmered poach or sous vide at 145°F for 45 minutes.
8. Assemble: Spoon some warm miso butter onto the plate. Pile the asparagus on top. Carefully place a poached egg over the asparagus and finish with flaky salt and freshly ground black pepper.

Nutrition

Calories: 493kcalCarbohydrates: 108gProtein: 10gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 0.3mgSodium: 868mgPotassium: 518mgFiber: 6gSugar: 57gVitamin A: 1720IUVitamin C: 13mgCalcium: 309mgIron: 7mg

Notes

Storage: This is best assembled and eaten right away since a poached egg won't hold. The miso butter keeps well on its own, covered in the fridge for up to 2 weeks or frozen longer, so it's worth making extra to have on hand. You can sear the asparagus ahead and gently rewarm it, but poach the egg fresh each time.

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