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
Heat medium sauce pan on low and combine miso, soy sauce, garlic, EVOO, mirin, and chicken stock. Stir until combined and smooth.
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.