Fast Recipes

Asparagus and eggs with miso dressing

An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.
White plates with asparagus spears, halved soft-boiled eggs, and pea shoots, scattered with buckwheat.Will Horner

Dry-roasted buckwheat adds crunch to this classic combination of asparagus and egg, while a miso dressing takes it up a notch.



1.Bring a large saucepan of salted water to a simmer, add eggs carefully and cook until soft-boiled (6 minutes). Remove with a slotted spoon and submerge into iced water (30 seconds), then peel.
2.Bring water back to the boil and blanch asparagus (30 seconds), then drain, refresh in iced water and drain again.
3.Combine oil, miso, vinegar, and shiitake in a jar; shake well until emulsified. Season to taste.
4.Dry-roast buckwheat in a small frying pan over medium heat until golden (3-4 minutes), then add to a mortar with a pinch of sea salt and lightly crush with a pestle.
5.To serve, toss asparagus in dressing and transfer to a platter. Top with pea shoots and halved eggs, then scatter over buckwheat.

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