I think I first noticed David Chang or Momofuku in Anthony Bourdains “No Reservations”. It was the infamous “Food Porn”-Episode (you can watch it on eatmedaily.com) in which you can see some of the most delicious and evil food things in the history of cooking. I think the idea of frozen foie gras snow just got me hooked. When I heard about the Momofuku cookbook I just knew I had to get it and I already tried out a couple of things. The famous Pork Buns were definitely a highlight for me. But yesterday I got some really nice baby asparagus so I decided to try out his version of the classic asparagus, holondaise and fried egg: Pan-roasted Asparagus on Miso Butter (faux holondaise) and topped with a poached egg.
It’s just unbelievably delicious. The miso butter for itself is ‘finger licking good’, but in combination with the warm egg yolk, that is oozing out of the poached egg and the slightly bitter roasted asparagus, it’s just heaven on earth. If you don’t try this recipe, you’re definitely missing out on something.
pan-roasted asparagus, poached egg and miso butter
adapted from David Changs “Momofuku“
Ingredients:
a bunch of green (baby) asparagus
8 tbsp. butter at room temperature
5 tbsp. shiro (light) miso
2 tsp. sherry vinegar
4 poached eggs
salt & pepper
First, start with mixing 5 tbsp. of the butter with the miso paste until smooth. Heat 3 tbsp. butter in a frying pan over medium-high heat until almost smoking and add asparagus. Meanwhile poach eggs and heat sherry vinegar in a small saucepan. Add miso butter and heat until butter gets softer and warmed through. Set aside. After about 3 Minutes sprinkle some salt over the asparagus and using a spatula turn them. Fry for another 2 minutes, drain on paper towels, arrange on plate with a spoonful of miso butter below and top with a poached egg and some fresh ground pepper.
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