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A poached egg with a runny yolk sits atop grilled asparagus spears on a creamy beige sauce, garnished with flaky salt on a dark plate.

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
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast, Brunch, Side Dish
Cuisine: Californian, Japanese-inspired
Calories: 493
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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