Roasted Asparagus with Eggs and Miso Butter
This is a recipe that I like very much and the final dish will be very tasty.This a very interesting and tasty recipe with asparagus, eggs, and miso taste and flavor that could be eaten alone or as a side dish.
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Roasted Asparagus Eggs and Miso Butter
Prep Time: 2 min Cook Time: 12 min Yield: 1
Ingredients for recipe:
- Salt to taste
- A large bunch of thick asparagus
- 1/3 cup Shiro miso (white)
- 2 medium eggs
- 60 g (3 tbsp) unsalted butter, softened at room temperature, divided
- 5 ml (1 tsp) olive oil
- 5 ml (1 tsp) sherry vinegar
- 15 ml (1 tbsp) white vinegar
- ½ tsp dry oregano
- 4 cloves garlic, chopped
- 1 small red pepper, sliced
- 1 small hand of fresh parsley
- freshly ground multicolored pepper
Directions:
1. In a bowl, mix the miso and 3 tbsp butter together. Mix up until well combined, then put the bowl aside.
2. Snap off the bottom woody end of each asparagus stalk. Shave off the tougher outer layer from each stalk.
3. Heat a pan over medium-high heat and add butter and olive oil. Once the butter is melted, add asparagus. Cook until asparagus begins to turn golden brown on the bottom, about 2–3 minutes. Season with salt and reduce heat to medium. Turn asparagus over to cook on the other side until nicely browned and tender, about 3–4 minutes.
4. While the asparagus is cooking, fill a saucepan with 4 inches of water and stir in white vinegar. Break each egg into a teacup. Use a spoon to stir the water until it forms a vortex. Slide one egg into the center of the vortex. Simmer the egg for a runny yolk for about 1 1/2 - 2 minutes. Remove the egg from the pan with a slotted spoon to a plate. Repeat with remaining eggs.
5. Heat sherry vinegar in a small saucepan over medium heat until slightly reduced, about 10–15 seconds. Add miso butter and remove from heat, stirring until well mixed. Put the 4 cloves garlic, chopped
and the small red pepper, sliced.
Spoon miso butter onto the plate. Add asparagus and top with poached eggs. Season with multicolored pepper, fresh cilantro (optional), dry oregano, and fresh parsley.
Thats all. Bon Appetite!1. In a bowl, mix the miso and 3 tbsp butter together. Mix up until well combined, then put the bowl aside.
2. Snap off the bottom woody end of each asparagus stalk. Shave off the tougher outer layer from each stalk.
3. Heat a pan over medium-high heat and add butter and olive oil. Once the butter is melted, add asparagus. Cook until asparagus begins to turn golden brown on the bottom, about 2–3 minutes. Season with salt and reduce heat to medium. Turn asparagus over to cook on the other side until nicely browned and tender, about 3–4 minutes.
4. While the asparagus is cooking, fill a saucepan with 4 inches of water and stir in white vinegar. Break each egg into a teacup. Use a spoon to stir the water until it forms a vortex. Slide one egg into the center of the vortex. Simmer the egg for a runny yolk for about 1 1/2 - 2 minutes. Remove the egg from the pan with a slotted spoon to a plate. Repeat with remaining eggs.
5. Heat sherry vinegar in a small saucepan over medium heat until slightly reduced, about 10–15 seconds. Add miso butter and remove from heat, stirring until well mixed. Put the 4 cloves garlic, chopped
and the small red pepper, sliced.
Spoon miso butter onto the plate. Add asparagus and top with poached eggs. Season with multicolored pepper, fresh cilantro (optional), dry oregano, and fresh parsley.
What do you know about Shiro White Miso ?
Find below some interesting facts.
Classic white (shiro) miso, has a light miso flavor and low salt content with a natural sweetness created during fermentation.
A staple of Japanese cuisine, this paste is produced by the carefully controlled fermentation of soya beans using koji mould. Classically used with dashi stock to create miso soup, shiro miso is also a very effective marinade for meat and fish. The enzyme protease turns protein into amino acids with a rich umami flavor. Just a small amount used as a glaze on meat, fish, and vegetables is a very effective flavor enhancer.
White miso is also used in sweet dishes, combining very well with dairy products, adding depth and character. Other uses include dips, salad and vegetable dressings.Widely respected as some of the best miso in Japan for its traditional character and classic umami flavour.Ingredients of miso: Rice, soybeans, salt, alcohol (sugarcane, corn, rice), vitamin B2 (riboflavin).
Find below some interesting facts.
Classic white (shiro) miso, has a light miso flavor and low salt content with a natural sweetness created during fermentation.
A staple of Japanese cuisine, this paste is produced by the carefully controlled fermentation of soya beans using koji mould. Classically used with dashi stock to create miso soup, shiro miso is also a very effective marinade for meat and fish. The enzyme protease turns protein into amino acids with a rich umami flavor. Just a small amount used as a glaze on meat, fish, and vegetables is a very effective flavor enhancer.
White miso is also used in sweet dishes, combining very well with dairy products, adding depth and character. Other uses include dips, salad and vegetable dressings.Widely respected as some of the best miso in Japan for its traditional character and classic umami flavour.Ingredients of miso: Rice, soybeans, salt, alcohol (sugarcane, corn, rice), vitamin B2 (riboflavin).
What do you know about Asparagus?
Find below some interesting facts.
Source:Wikipedia.org Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody.Water makes up 93% of asparagus' composition. Asparagus is low in food energy and very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium, as well as chromium, a trace mineral that regulates the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, from which it was first isolated, as the asparagus plant is relatively rich in this compound.
The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef. It may also be quickly grilled over charcoal or hardwood embers, and is also used as an ingredient in some stews and soups. In recent years, asparagus eaten raw as a component of a salad has regained popularity, although it may cause digestive issues for some. Asparagus can also be pickled and stored for several years. Some brands label shoots prepared in this way as "marinated".
See other ideas for breakfast here:Breakfast Recipes
Source:Wikipedia.org Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody.Water makes up 93% of asparagus' composition. Asparagus is low in food energy and very low in sodium. It is a good source of vitamin B6, calcium, magnesium, and zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, and selenium, as well as chromium, a trace mineral that regulates the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, from which it was first isolated, as the asparagus plant is relatively rich in this compound.
The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef. It may also be quickly grilled over charcoal or hardwood embers, and is also used as an ingredient in some stews and soups. In recent years, asparagus eaten raw as a component of a salad has regained popularity, although it may cause digestive issues for some. Asparagus can also be pickled and stored for several years. Some brands label shoots prepared in this way as "marinated".
Thank you, Alex Brad
The nutritional values of shiro miso (white miso) can vary slightly depending on the brand and preparation, but here are approximate values per 100 grams:
Calories: around 200-250 calories
Protein: 12-15 grams
Fat: 5-8 grams
Carbohydrates: 25-30 grams
Fiber: 5-6 grams
Sodium: 1,000-1,200 milligrams
It's important to note that miso is a concentrated ingredient, so the serving size is usually smaller than 100 grams when used in recipes. Miso is also a good source of various vitamins and minerals, including vitamin K, manganese, copper, and zinc. Additionally, miso contains beneficial compounds such as probiotics and antioxidants.
However, it's worth noting that miso is relatively high in sodium, so individuals on a low-sodium diet should consume it in moderation.
Also, the exact nutritional values may vary, so it's best to check the packaging or nutritional information provided by the specific brand of shiro miso you are using.
You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Fish Filets with Stuffing Recipe
Mackerel Potato Salad Recipe