Asparagus Benedict With Miso-Butter
This luscious dish is adapted from a recipe by New York chef David Chang. We've spun it into something a little more familiar to most of us - probably the most famous brunch dish of them all, Eggs Benedict. Our version replaces the usual Hollandaise sauce with an equally rich, equally tasty Miso Butter. Make this dish all your own by adding other ingredients - Canadian bacon or pancetta, smoked salmon or maybe even crab, lobster and/or truffles.
Put oil in large skillet and heat to medium-high. Cover the bottom of the pan with a layer of asparagus. Sauté until browned around the edges and slightly softened, about 6 - 8 minutes.
Whisk together miso and butter in a small saucepan over low heat until the butter softens but does not melt. Whisk in vinegar and set aside in a warm place.
Toast the English muffins and put 2 on each warmed plate. Top each with a generous portion of the asparagus, then a poached egg. Spoon some of the miso butter over each one and serve immediately
1 teaspoon salt
1 teaspoon white vinegar
Bring an inch of water to boil in skillet, add salt and vinegar, and lower heat so it barely bubbles. One at a time, break eggs into a shallow bowl and slip into simmering water. Cover skillet or spoon water over eggs.
Cook 3 to 5 minutes, just until white is set and yolk has filmed over. Remove with a slotted spoon. Drain and serve as desired.