Miso-Glazed Egg Yolk Confit with Asparagus
A technical dish where egg yolks are cured and then slow-cooked in oil, served over charred asparagus with a miso-butter sauce.
Total
1h 30m
Prep
1h
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 8 large Eggs
- 2 cups Olive Oil
- 1 bunch Asparagus
- 2 tbsp White Miso Paste
- 2 tbsp Butter
Instructions
- 1
Separate 8 yolks. Place them in a small baking dish and cover completely with olive oil.
- 2
Confit in the oven at 150F for 45 minutes until the texture is fudge-like.
- 3
Blanch asparagus and then char in a hot pan with butter.
- 4
Whisk miso with a tablespoon of warm water and melted butter to create a glaze.
- 5
Carefully lift yolks from oil and place on asparagus.
- 6
Drizzle with miso glaze and serve immediately.
Nutrition per serving
Calories
380
19% of a 2,000 kcal day
| Protein | 14 g |
| Carbohydrate | 7 g |
| Fat | 34 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 490 mg |
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