Lunch and Dinner

More Miso and Asparagus!

A clean eating tip: eat before you go to the airport, preferably something home cooked.

Remember how I was obsessed with Miso-Roasted Asparagus? Yum. Well, I saw a recipe from the Momofuku Cookbook for Pan-Roasted Asparagus, Poached Egg & Miso Butter. Had to make it. Obvi.

I ended up cooking this five minutes before I was supposed to leave for the airport. I had only just started packing a half hour earlier, my travel buddy had arrived and was ready to roll, and I was running around like a totally unprepared crazy person. So basically, not the best time to cook and savor a meal. But I hadn’t eaten any real food all day (I had cake, marshmallows, and peanuts, ew) and was panicking about whether I had packed everything as I had left it until the last minute. I NEEDED this. I needed the calm from cooking and I needed something nutritious in my system. So while my travel buddy nervously watched the clock, I started pan roasting asparagus in front of her. “This will just take a minute, I promise!”

Luckily it didn’t take long to whip up at all. Despite The Kitchn reviewing the recipe as one of the few vegetarian dishes in the Momofuku cookbook, I thought I’d enhance it a little with some chopped up duck prosciutto. A little duck prosciutto never harmed anyone. I may have scarfed it down out of fear that we would miss our flight, but that didn’t mean I didn’t enjoy every bite! It’s a healthy, elegant little dish. The miso butter adds complexity to the flavor, and I loved dipping the roasted asparagus in the runny egg. So glad I had this instead of stale airport muffins.


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