Savoring the Flavors of Spring
As the seasons change, our palates crave fresh, vibrant flavors that evoke the essence of spring. One dish that perfectly captures this spirit is a simple yet exotic asparagus recipe, generously shared by David Chang of Momofuku in New York City.
A Harmonious Balance of Flavors
This recipe celebrates the beauty of quality ingredients, combining the richness of unsalted butter, the savory depth of white miso paste, and the tanginess of sherry vinegar. The result is a dish that is both familiar and excitingly new.
Gathering the Essentials
To create this culinary masterpiece, you’ll need:
- 2 tablespoons unsalted butter, softened to room temperature
- 2 tablespoons white miso paste
- 1/2 teaspoon sherry vinegar
- 1 bunch thin green asparagus, trimmed (about 1 pound)
- 2 teaspoons olive oil
- 2 large poached eggs
Bringing it all Together
Preheat your oven to 475°F, with a rack positioned in the middle. In a small bowl, blend the butter, miso paste, and sherry vinegar until smooth. Set this mixture aside, as it will be the crowning glory of your dish.
Next, arrange the asparagus in a single layer on a large, rimmed baking sheet. Drizzle with olive oil, and season with salt and freshly ground black pepper. Roast in the oven for 12-15 minutes, or until the asparagus is tender and lightly caramelized.
The Final Touches
To serve, place a dollop of the miso butter on a plate, top with the roasted asparagus, and finish with a poached egg.
A Perfect Pairing
For a truly unforgettable experience, pair this dish with a glass of Oyster Bay Sauvignon Blanc from New Zealand. The wine’s herbal, grassy notes will beautifully complement the asparagus, while its medium body will stand up to the richness of the eggs and miso flavor.
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