It's quite simple to prepare but requires a bit of inactive cooking time between the butter coming to room temperature and the asparagus roasting, so it isn't quick. The egg and butter are flavorful, creamy accompaniments to the roasted asparagus making for a rich, unique dish. But I have to admit I would have been just as happy eating the roasted asparagus on its own. Our pencil thin stalks were tender, slightly caramelized perfection thanks to Meg's excellent salting, oiling and roasting. For me, the sauce obscured this simple pleasure rather than complimenting it.
I won't be making this again but use your own judgment. If you are passionate about Miso this may be great for you! I've never been entirely sold on the soup and hadn't tried Miso Paste before. It was salty, intriguing and reminded Meg and I of Handisnacks Cheese, which shamefully was not such a bad thing. Any ideas for how to use of the remainder of the package?
Your poached egg is perfect! I need to find some time and practice on my egg-poaching skills. BTW, here's a recipe for a Miso Ramen from Valerie of the Chocolate bunny. It looks delicious!
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Thank you for the recipe! I have had professional instruction on how to do it but poaching eggs perfectly is still a work in progress. This was the "good" egg. My first attempt was a wreck!!
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