Asparagus and Fresh Garlic — It MUST be Spring

UPDATE: Congratulations to Sarah Cordes, winner of the cookbook Around My French Table by Dorie Greenspan! 

It feels like an eternity since I’ve had fresh, local asparagus, so I didn’t waste much time this morning getting it from the refrigerator to my belly. Heaven to me is asparagus with a sunny-side up egg, so I riffed on that to come up with a breakfast I’ll enjoy until the season marches on.

Duck Egg Yolk with Buttered Miso Asparagus | Amy Roth Photo

This took me about 10 minutes to get on the table, including prep time, so you might want to give it a try on a busy weeknight when you’re tired but just can’t face ordering in again. The asparagus would make a nice side dish on its own, but as we all know, nearly everything tastes better with an egg on top. And if you have access to duck eggs (like I do, from Edgwick Farm), DEFINITELY sub that for the standard chicken egg. The rich, sunny yolk does beautiful things to the garlicky miso coating the asparagus. I’m so sad I didn’t pick up two bunches of asparagus last Saturday; now I’ll have to wait another week before making this again.

If you’ve been here before, you may notice that I’m trying a new recipe feature from GetMeCooking. Starting with this post, recipes will be printable and uniformly formatted with information about ingredients that may trigger common food-related allergies. Someday, I’ll have the entire site updated and indexed all the way back to 2006, but I think this is a good start. Any thoughts or suggestions for making it even more user-friendly?

Also, just a reminder that I’m giving away a copy of Dorie Greenspan’s Around My French Table, an essential cookbook filled with stellar recipes written in her easygoing, encouraging voice. You have until this Friday at 11:59pm ET to register using the entry form at the end of this post. Good luck to you!

And happy asparagus season, if it’s springtime in your neck of the woods!

Buttered Asparagus with Miso and Fried Egg

Serves 1
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Enjoy Spring's first and finest (IMO) dish — buttered miso asparagus with a fried duck egg.

Ingredients

Asparagus

  • 1/2 cup water
  • 1 tablespoon butter
  • 2-3 teaspoons yellow miso
  • 1 teaspoon garlic (chopped)
  • 1 bunch asparagus (woody ends snapped off)

Sunny-Side Up Egg

  • 1 tablespoon butter
  • 1 egg (duck, if you have it)

Note

This recipe works with fat, woody asparagus. I haven't tried it yet with delicate, slim stalks, but when I do, I probably won't cover the pan because they won't have to cook for quite as long. 

Directions

FOR THE ASPARAGUS
In a pan large enough to hold the asparagus in one layer, combine water, butter, miso and garlic. Stir over high heat until miso and butter have melted into the water.
Add asparagus, bring to a boil, and cover. Lower heat to medium and steam for two minutes, then remove lid and cook until liquid has evaporated. Keep an eye on the asparagus at this point, because miso will burn if you're not careful. Asparagus is ready when it's crisp-tender; test it by inserting the tip of a knife into the fattest part of the stalk. It should slide in easily, but the asparagus should still be firm. Serve immediately with fried egg.
FOR THE SUNNY-SIDE UP EGG
Heat 1 tablespoon butter in a small nonstick pan over medium heat. When butter stops bubbling, crack the egg into the pan. Add 1 tablespoon water and cover. Cook until whites are set, but yolk is still runny. Serve over buttered miso asparagus.