Asparagus with Miso Olive Oil Sauce & Poached Eggs - CAPATRITI

Asparagus with Miso Olive Oil Sauce & Poached Eggs


  • 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


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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