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.

Prep the asparagus: Snap off the woody bottom inch of each stalk. Peel away any tough outer layers with a vegetable peeler.

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).

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.

Transfer the asparagus to a paper towel-lined plate to drain.

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.

Poach the eggs: Use your preferred method — either classic vinegar-simmered poach or sous vide at 145°F for 45 minutes.

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.