Pan-Roasted Asparagus, Poached Egg & Miso Butter.

In my mind I am dreaming of a weekend that consists of absolutely nothing. I am talking about the kind of weekend when you stay at home on Friday night, listening to music or watching Netflix, wine doesn't even need to be included, it's one of those nights. Your Friday night bedtime is fluid, depending on when your body falls into a deep sleep in front of the television. A long night's rest is so needed and nothing will wake you from your slumber. The next morning, after sleeping in, you slowly wake up and begin moving about, washing your face, making a pot of coffee, meditating. making breakfast and sitting in front of the window watching the world pass as you eat. There are no plans for this weekend. 

In my opinion I don't feel as good bough this should be that difficult of a weekend to have, I mean, you are in charge of what you do, right? Right. But that's never how life work. You find chores to do around the apartment. There are errands to run. Work to do. Friends ask you to meet up for dinner of drinks. What you expected to be a very slow and low-key weekend has turned into a whirlwind. 

Thinking about the weekend ahead, I know that it will be the latter. I am about to have a whirlwind of a weekend. That being said, there is always time to cook yourself a solid meal. So while we are on the topic of other people filling your day, here is a to-do list for your Saturday or Sunday morning:

  1. Go to the local farmers market. 
  2. Make sure you have a cold brew iced coffee in hand.
  3. Meander amongst the stands, admiring the fresh produce and beautiful flowers.
  4. Stumble upon a killer bunch of asparagus and purchase it.
  5. Go home, make more coffee if you've already finished your cold brew like I likely have, turn on some music, open up the blinds and let in the summer light. 
  6. Make this sinfully delicious recipe for pan-roasted asparagus with miso butter and poached eggs.
  7. Thank Tommy for being the voice of reason and scheduling your morning.


| Pan-Roasted Asparagus, Poached Egg & Miso Butter |
Recipe from Momofuku NYC


1/2 cup shiro (white) miso
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more if needed
1/2 pound thin to medium asparagus
Kosher salt
2 teaspoons sherry vinegar
4 poached eggs
freshly ground black pepper


  1. Make the miso butter: combine the miso with 5 tablespoons of the butter in a small bowl and beat with a wooden spoon until well mixed; the butter should be one color, not a streaky mess. Reserve until needed; you can refrigerate it, well wrapped, for up to a few weeks.
  2. Snap off the woodier bottom inch or so of each asparagus stalk. use a vegetable peeler to shave away the tougher outer layer from each stalk, but don't get carried away: you probably won't need to peel the stalks more than 2 or so inches up from the trimmed end.
  3. Heat the remaining 3 tablespoons butter in a wide skillet over medium-high heat. Line a plate with paper towels for draining the asparagus. When the butter sends up the first wisp of smoke, put the asparagus in the pan. (Do not overcrowd the pan; cook in batches in necessary, draining each one, and refreshing the butter if the butter from the first batch smells scorched.) When the asparagus start to take on some color, 2-3 minutes, season them with a generous amount of salt and turn the heat down to medium. Turn then with a spoon or spatula so they can color on the second side, another few minutes. When the asparagus are nicely browned and tender (but not exactly soft), transfer them to the paper towels to drain.
  4. When the asparagus are cooking, heat the sherry vinegar in a small saucepan over medium heat. After half a minute, add the miso butter, turn the heat to low, and stir to warm it through. When the butter has loosened slightly - it should still have a certain viscosity to it and shouldn't be melted - remove the pan from the burner and put it in a warm spot.
  5. Season the cooked asparagus with another pinch of salt if needed. Smear a quarter of the warmed miso butter into a thickish puddle in the middle of each plate. Divide the asparagus among the plates and top each with an egg. Finish each dish with a few turns of black pepper, and serve at once.