Dinner Tonight: Roasted Asparagus with Poached Eggs and Miso Butter

Name: Dinner Tonight: Roasted Asparagus with Poached Eggs and Miso Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 bunch thin asparagus, ends trimmed; 2 Tbsps butter, at room temperature; 2 eggs; 2 Tbsps white miso paste; 2 teaspoons olive oil; 2 servings Salt and pepper; 1 teaspoons sherry vinegar; 2 Tbsps white vinegar

Dinner Tonight: Roasted Asparagus with Poached Eggs and Miso Butter is a gluten free and vegetarian side dish. This recipe serves 2. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 13g of protein, 21g of fat, and a total of 281 calories. Easter will be even more special with this recipe. Head to the store and pick up salt and pepper, miso paste, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 475°F. Coat the asparagus with the olive oil and place in a roasting pan.

Ingredients you will need

Asparagus

Olive Oil

Equipment you will use

Roasting Pan

Oven

Sprinkle with a pinch of salt and a few cracks of black pepper. Cook in the oven for about 12 to 15 minutes.

Ingredients you will need

Black Pepper

Salt

Equipment you will use

Oven

Meanwhile, add the butter, miso paste, and sherry vinegar to a large bowl and whisk until smooth.

Ingredients you will need

Sherry Vinegar

Miso

Butter

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Whisk

Bowl

Bring a small pot of water to a boil.

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Water

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Pot

Add the white vinegar, and then turn the heat to a very gentle simmer. Carefully slide the two eggs into the water and cook until the whites have set, about 3 to 5 minutes.

Ingredients you will need

Distilled White Vinegar