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Dinner for One: Pan-Seared Asparagus, Mushrooms with Miso Butter and Poached Egg

October 10, 2011


Apologies in advance for the lighting in my apartment which makes it quite difficult to take good food pictures.

I love this particular dish for a busy weekday night.  A quick sear in the pan for the asparagus and mixed of hen of the woods and trumpet mushrooms, a runny poached egg with a smear of savory smooth miso butter on the bottom, I am ready to eat!

Pan-Seared Asparagus, Mushrooms with Poached Egg and Miso-Butter

(Adapted from Momofuku Cookbook)

Serves One

  • 4 tablespoon butter, room temperature
  • 1/4 cup white miso paste with dashi
  • 1 tablespoon champagne or sherry vinegar
  • Half bunch of asparagus, cleaned
  • 1 clove garlic, finely minced
  • 1 cup mixed mushrooms, sliced thinly
  • 1 extra large egg
  • Salt and black pepper
  1. Mix 3 tablespoons of butter, white miso and vinegar in a bowl until smooth.  You will only need half of this and the other can be saved for later.
  2. Melt 1 tablespoon of butter in a sautee pan.  Add the asparagus and toss until well coated.  Cook for 2-3 minutes and sprinkle lightly with salt and cook until tender.
  3. Sautee the mushrooms and garlic in the same pan with a little bit of salt until cooked.
  4. Gently poach an egg in a small pot.
  5. To plate, spread a thin layer of the miso butter on a large plate and place the asparagus and mushrooms on top.  Gently lay the poached egg on top of the vegetables and sprinkle with black pepper.
3 Comments leave one →
  1. Rose permalink
    October 19, 2011 2.13 pm

    Yijia, what’s your preferred method for poaching eggs? Yours looks beautiful!


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