Roasted Asparagus with Poached Eggs

By D'Arcy F – Toronto, ON
Roasted Asparagus with Poached Eggs
  • Prep Time: 5
  • Total Time: 20
  • Servings: 2

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About this Recipe

I'll have this on its own for dinner.


2 tbsp butter, unsalted, room temperature
2 tbsp miso paste
1 tsp sherry vinegar
1 bunch of asparagus, trimmed
2 tsp olive oil
2 large poached eggs


1. Heat the oven to 475°F and arrange a rack in the middle. Combine butter, miso paste, and sherry vinegar in a small bowl and stir until smooth. (Mixture will be thick.) Set aside.

2. Place asparagus in a single layer on a large, rimmed baking sheet, coat with olive oil, and season well with salt and freshly ground black pepper. Place asparagus in the oven and roast until it is knife tender and lightly blackened, 12 to 15 minutes.

3. To serve, place miso butter on plate, top with roasted asparagus, and a poached egg.

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