Asparagus with Miso Olive Oil Sauce & Poached Eggs - CAPATRITI

Asparagus with Miso Olive Oil Sauce & Poached Eggs

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.

EXPLORE OTHER RECIPES

Chili Fried Egg & Avocado Toast
Spicy Chorizo Gnocchi
Street Corn with Garlic Aioli, Chili-infused EVOO & Cotija Cheese
Spanish Chicken & Rice
Fast & Easy Skillet Garlic Knots
Garlic Rosemary Infused Olive Oil