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Рецепт Pan Roasted Asparagus, Poached Egg & Miso Butter

by kat

Ингредиенты

1/2 cup shiro (white) miso 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 pound of thin to medium asparagus kosher salt

2 tablespoons Sherry vinegar 4 slow poached eggs Freshly ground pepper large eggs

Инструкции

1. Miso Butter: Combine the miso with 5 tablespoons of butter in a small bowl and beat with a wooden spoon until well mixed. Make sure the butter is one color and 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 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 of butter in a wide skillet to over medium high heat. Line a plate with paper towels for draining the asparagus. when the butters sends up the first wisp of smoke, put the asparagus in the pan. (Do not overcrowd pan; cook in batches if necessary, draining each one, and refreshing the butter if the butter from the first batch smells scorched.)
4. When the asparagus start to take on some color, 2-3 minutes, season them with a generous pinch of salt and turn the heat down to medium. Turn them 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 a the paper towels to drain.
5. While the asparagus is 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 from the pan from the burner and put it in a warm spot.
6. Season the cooked asparagus with another pinch of salt if needed. Smear a quarter if the warmed miso butter into a thickish puddle in the middle of each plate. Divide the asparagus among the plated and top each with an egg. Finish each dish with a few turn of black pepper and serve at once.
7. Slow Poached Eggs: Fill your biggest, deepest pot with water and put in on the stove over the lowest possible heat.
8. Use something to keep the eggs from sitting on the bottom of the pot, where the temperature will be highest. If you've got a cake rack or a steamer rack, use it. If not, improvise: ad doughnut of aluminum foil or a few chopsticks scattered helter skelter across the bottom of pan will usually do the trick, but you know what you've got lying around. Be resourceful.
9. Use an instant read thermometer to monitor the temperature in the pot- if it's too hot, add cold water or an ice cube. Once the water is between 140 degrees and 145 degrees, add the eggs to the pot. Let them bathe for 40 to 45 minutes, checking the temperature regularly with the thermometer.
10. You can use the eggs immediately or store them in the refrigerator for up to 24 hours. ( If you are planning to store them, chill them until cold in an ice-water bath) If you refrigerate the eggs, warm them under piping hot tap water for 1 minute before using.
11. To serve the eggs, crack them one at a time into a smaller saucer. The thin white will not and should not be firm or solid, tip the dish to pour off and discard the loosest part of white, then slide the egg onto the dish it's destined for.

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