I grew up on asparagus and hollandaise. Now, don’t come at me with the judgment of a bougie upbringing, the hollandaise mom used came in dry powder form that she purchased in our local grocery store’s spice aisle. It was not always available, but when it was, Claudia picked up an envelope or two of the yellow “just add warm water” mix. And yes, it came in an envelope.
Thanks to Mark Bittman of the New York Times, I have a new love for my asparagus and hollandaise cravings. No packed dry powder for this, but a clever was for using miso… white miso paste to be exact.
I’ve modified his recipe to fit my likes, which if I haven’t said it lately “I expect you guys to do the same thing” with my recipes, that is tasty and reminiscent of hollandaise. It will require you to poach/coddle an egg. If you aren’t quite sure how to do that, click here. Break the egg yolk when ready to serve!
This asparagus makes a fantastic side for any dinner or even brunch. I hope you enjoy it!
Asparagus with White Miso Lemon Butter and Coddled Eggs
3 tablespoons rendered bacon fat or your choice of oil
1 pound trimmed fresh asparagus (I prefer the fat ones)
1/4 cup white miso paste
4 tablespoons unsalted butter, room temp and soft
1 tablespoon fresh lemon juice
Pinch or two of fresh lemon zest, microplaned
2 poached/coddled eggs
In the Kitchen With Scotty “Cook’s Line Seasoning” or your own salt and pepper if needed
In a deep sided fry pan add the rendered bacon fat or oil and begin to heat. Once good and hot add as much of the trimmed asparagus that will fit in one single later. Cook the asparagus until bright green with crispy golden edges. Repeat the process if necessary until all of the asparagus is cooked. Keep the first batch warm on a separate plate if cooking two batches.
While the asparagus is cooking: In a small saucepan over low heat combine the miso and butter. The idea is just to warm the miso and butter and not to melt the butter… so gentle heat please. Mix until combined and spreadable. Add the fresh lemon juice and zest, mix to combine. Taste for any salt and pepper if needed.
When all of the asparagus has been cooked, blot off any excess fat. Spoon in the miso lemon butter onto a serving plate and then add the cooked asparagus. Top it all off with the coddled/poached eggs and serve right away.