Blanched Asparagus with Poached Eggs and Miso Butter

(adapted from David Chang)

1/2 cup white miso

1/2 cup unsalted butter

2 teaspoons mirin

1 pound asparagus, trimmed as needed

4 poached eggs (see below)

Salt and pepper

In a small saucepan over low heat, whisk together the miso and butter until smooth. Whisk in the mirin. Set aside and keep warm. Meanwhile, heat a large pot of water to a simmer. Add the asparagus to the pot and cook until bright green and just tender. Drain well.

For a fancy presentation, warm 4 plates. Ladle some of the butter on each plate, using the ladle to spread the butter into a circle. Top with the asparagus, placing the spears so they all face the same direction. Top each plate with an egg, season lightly with salt and pepper, and serve.

To poach eggs: Heat 1 inch water in a large skillet to a simmer. Add 1 tablespoon white vinegar to the plan, then crack the eggs directly into the water, being careful not to break the yolks. Swirl the pan slightly to help the whites stay together (the vinegar helps with this too). Cook until the whites are set and opaque. Remove the eggs from the pan with a slotted spoon and drain well before serving.