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.

By Elizabeth Fiducia
  • Serves 4
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Dry-roasted buckwheat adds crunch to this classic combination of asparagus and egg, while a miso dressing takes it up a notch.


  • 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


  • 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.