This one is from the NYT and it is delicious! The butter and white miso paste give this dish a wonderful flavor. Top with a poached egg and you can’t go wrong.
1 tbsp oil
1 pound asparagus, trimmed
1 bunch of garlic scapes
Salt and pepper
¼ c white miso
¼ c unsalted butter
1 tsp sherry vinegar
2 poached eggs
Preheat oven to 400.
Toss Asparagus and scapes with a olive oil and roast for 10 – 15 minutes until they start to brown, stir a couple times.
Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm.
When asparagus is done, put some miso butter on bottom of serving plate, top with Asparagus and a poached egg.
Serves 2.
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