Name: Asparagus and eggs with miso dressing
Yield: 4
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

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

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

Method

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.

Profile Elizabeth Fiducia

Styling by Jerrie-Joy Redman-Lloyd