Asparagus with Miso Olive Oil Sauce & Poached Eggs – Capatriti

Asparagus with Miso Olive Oil Sauce & Poached Eggs

ASPARAGUS WITH MISO OLIVE OIL SAUCE & POACHED EGGS
Serves approx. 4

Ingredients:

• 1 bunch asparagus spears
• 4 tbsp. white miso
• 1 clove garlic, grated
• 1 tsp. soy sauce
• ½ cup Capatriti® EVOO
• 2 tbsp. mirin
• 4 eggs
• 4 slices of prosciutto (for crisp garnish)
• ½ cup chicken stock

Directions:

The Sauce
Heat medium sauce pan on low and combine miso, soy sauce, garlic, EVOO, mirin, and chicken stock. Stir until combined and smooth.
The Asparagus
In a large grill pan, heat a dash of EVOO and toss in asparagus until nicely roasted on all sides. Remove the asparagus.
The Prosciutto Crisps
In a large frying pan, cook prosciutto gently on each side for about 3 minutes, until crispy.
The Poached Eggs
Bring a medium pot of water to a boil. Lower in each egg individually (to avoid them combining). Poach for about 2 minutes, making sure the egg yolks don’t solidify.
Plate and share.

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