This recipe was given to us by David Chang of Momofuku in New York City after we fell head over heels for it during a visit there. Like so many things Chang does, this recipe is simple, exotic, and celebrates good-quality ingredients.
Beverage pairing: Oyster Bay Sauvignon Blanc, New Zealand. The herbal, grassy, vegetable greenness of Sauvignon Blanc is always a good match for the intense taste of asparagus. This wine has good body though, which means that it won’t be overwhelmed by the texture of the eggs or the miso flavor, if you use a strong one.