Asparagus with Miso Butter

This recipe is from the New York Times and Mark Bittman, and my family has made it a couple of times.
It has a great umami flavor from the miso, and the egg pushes all the flavors over the top.


Ingredients:

4 tablespoons oil or rendered pork or bacon fat
1 pound asparagus, trimmed and peeled if necessary
Salt and pepper
1/4 cup not-too-salty miso, preferably white
1/4 cup unsalted butter
1 teaspoon sherry vinegar
2 poached (or warm-bath-cooked) eggs

Step 1
Put oil or fat in skillet and turn heat to medium-high. Add as much asparagus as will fit in a layer, add salt and pepper to taste, and toss and stir until browned and shriveled, about 10 minutes.
Step 2
Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm. Warm a serving plate.
Step 3
When asparagus is done, put some miso butter on bottom of serving plate. Blot excess fat from asparagus if you like, put on top of the miso butter, and top with poached eggs. Serve.