Friday night I put in some time trying out a recipe I've been curious about for a long time, the roasted asparagus w/ miso butter from the Momofuku Noodle Bar. Here's the recipe I used, it's also available (in a slightly different form) in the cookbook.
A tray of asparagus about to go into the oven. Drizzled with olive oil and seasoned, perhaps a tad too liberally, with salt and pepper.
Two tbs of butter, two tbs of white miso paste.
The finished product, topped with a totally botched poached egg. I wound up replating a few times and eating the whole bunch of asparagus (I had nearly a pound!) The miso butter is spectacularly delicious, it just treats you so right, but next time I'll go easier on the pre-oven salting of my asparagus. And next time I'll poach my egg right and not have to be so embarrassed by it.
Also, as a side . . . or the main course, maybe? Some ground pork and rice cakes with Chinese broccoli. A very fast approximation (or weak immitation) of my beloved spicy rice cakes. This also was a bit salty. Good job, me.
Roasted corn tossed in miso butter? Your time is at hand.
ONE MORE THING!
Mitch has begun a Momofuku experiment, to master the cookbook and then vegetarianize it ALL while living in England! (which, to me, suggests an added degree of difficulty) Check it out!
Tuesday, August 24, 2010
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1 comment:
BRIGGGIE!!! I make this kind of asparagus all the time. We're kindreds.
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