Asparagus and eggs recipe with miso dressing
An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Saucepan
- Slotted spoon
- Mixing bowl
- Peeler
- Tongs
- Mason jar
- Skillet
- Mortar and pestle
- Pestle
- Serving platter
- Stove
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen towel
Ingredients
- 4 eggs, at room temperature
- 4 bunches asparagus, trimmed
- 80 ml (¼ cup) extra-virgin olive oil
- 2 tsp shiro (white) miso
- 3 tsp brown rice vinegar
- 1 dried shiitake mushroom, finely grated
- 2 tbsp buckwheat kernels
- Pea shoots, to serve
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