A great classic ( asparagus with egg ) enriched in this fusion recipe with the typical flavor of distant Japan: fermented miso.
Ingredients per person:
- 1 egg
- 5 or 6 asparagus
- 2 tablespoons light miso
- 1 knob of butter
- freshly grated black pepper
Allow the butter to soften at room temperature, then mix it with the miso until you obtain a uniform paste.
Cook the asparagus as you like: boiled, in a pan or by turning them.
It doesn't matter if you add salt: the miso cream will give enough flavor to the dish
Cook the poached egg, obviously leaving the yolk raw.
Compose the dish with a brush of miso cream, some asparagus, the poached egg and a sprinkling of freshly grated black pepper.
Enjoy your meal!