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.
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