Asparagus season is one of the highlights of the culinary season for us. We eat it as much as possible & most of the time just a simple knob of butter & a squeeze of lemon is enough to enjoy it at its best. However, being a chef I can’t help myself but experiment & this month we featured a delicious new product called Cult Vinegar in our box. We have been trying it on lots of foods & came up with this recipe. It is rich from the butter and egg so the Sake Vinegar really lifts it and makes it something you can’t stop eating.
If some of these ingredients are new to you I heartily suggest you try them. Miso is a fabulous ingredient & incredibly versatile. We use it all the time to add savoury richness (umami)to our food. Miso is salty & almost meaty so great as a seasoning. You could make marinades, broth, salad dressings & add it to gravy or casseroles. There are lots of different types of miso and you can use any for this recipe. As a general rule the darker the colour the more intense the flavour.
Sake Vinegar is a living, cultured vinegar which is new on the market & we love it. Cultured foods are great for our digestive health as they restore good bacteria. They also taste great. This vinegar has a much more interesting flavour profile than your average one. It has a lingering aftertaste of Sake — NOM! We have been adding at the end of cooking — too much heat can kill the beneficial bacteria in live foods — so we use it to finish dishes & add it to salad dressings.
This is a really easy recipe to prepare and will be a memorable start to a meal. You can replace the Japanese ingredients with English ones such as using a Marmite butter & a few drops of Sarsons.
Ingredients (Serves 2)
- Bunch of Asparagus
- 50g Unsalted Butter
- 1.5 tbsp White Miso (use less of darker types of miso, you can always add more)
- 2 Eggs
- 1 tsp Sake Vinegar (or rice/white wine vinegar)
- Making the miso butter is ridiculously easy. It helps if the butter is soft. You should beat them for a few minutes until they are well blended and the mixture is light in texture. If you are unsure how much miso to add, start with a tablespoon and add it bit by bit. If it becomes too overpowering just add more butter. This cannot go wrong really as you can just play with the 2 ingredients until it is right for you.
- Start to heat the water for your poached egg. Blanch the asparagus in salted water until it is cooked to your taste ( I prefer it a little crunchy so about 3 minutes is perfect for me). Drain & add the warm asparagus back to the pan
- Drop your eggs into the poaching water. While the asparagus is still in the hot pan add a large dollop of miso butter and swirl it around to cover the vegetables. Season with a tiny pinch of salt. It does need much as the miso is salty but I prefer it (may not be for everyone I do like highly seasoned food)
- Once the eggs are ready drain & serve them over the asparagus. Add a tiny pinch of salt over the egg then a drop on some of that fab Sake Vinegar. I would recommend a good pipette full for each serving which equates to about half a teaspoon of other vinegar. Serve this quickly as it loses heat straight away.
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