Asparagus With Miso Butter

Recipe from David Chang

Adapted by Mark Bittman

Updated Nov. 5, 2025

Asparagus With Miso Butter
Ruby Washington/The New York Times
Total Time
20 minutes
Rating
5(591)
Comments
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This combination of miso and butter is natural and delicious, too. Miso butter looks a little like cake frosting and is just as easy to lick off the fingers. With the egg yolk dripping onto the butter and the asparagus spears dipped into the eggy, miso slurry, you're looking at a four-star dish at a neighborhood restaurant — or at home.

Watch our video on how to poach an egg —Mark Bittman

Featured in: THE CHEF: DAVID CHANG; When in Doubt, Add an Egg, Japanese Style

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Ingredients

Yield:2 main course servings or 4 starters
  • 4tablespoons oil or rendered pork or bacon fat
  • 1pound asparagus, trimmed and peeled if necessary
  • Salt and pepper
  • ¼cup not-too-salty miso, preferably white
  • ¼cup unsalted butter
  • 1teaspoon sherry vinegar
  • 2poached (or warm-bath-cooked) eggs
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

613 calories; 55 grams fat; 26 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 15 grams protein; 1390 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.

  2. Step 2

    Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.

  3. Step 3

    When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve immediately.

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Ratings

5 out of 5
591 user ratings
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Comments

Barbara

How do you warm butter without melting it? Can't I just whisk softened butter with the miso and use at room temp?

Susie

I'm roasting the asparagus in my toaster oven instead. Still turns out great. Miso butter now has a permanent place in my fridge. Also amazing slathered on corn on the cob. I add it to pasta as well.....so many uses...

Catherine

I have been making a rice bowl with this miso butter and a David Chang soft boiled egg for breakfast. Delicious!
I will definitely include asparagus as soon as my local farmers have it available in NY.

susan from Luxembourg

This worked perfectly well with mixing room temperature butter with the miso. No risk of melting butter and still soft enough to spread. My new technique. Love this recipe.

Rosita

Maybe I did something wrong because the miso butter was too one-note and overpowering. Disappointing

mcb

Absolutely delicious. Watch the asparagus so it doesn’t burn. Two eggs a must. Only used a third of the sauce

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Credits

Adapted from David Chang

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