Ingredients
distilled white vinegar
4 eggs
kosher salt
1/2 lb. asparagus
2 tsp. canola oil
1 tbsp. soy sauce
2 tbsp. unsalted butter
Flaky sea salt
Preparation
Step 1Fill a medium pot about halfway with water, add a small splash of vinegar, and bring to a boil. Reduce heat to medium-low so that the water simmers gently. Working with one egg at a time, crack into a small ramekin or teacup. If desired, briefly strain the egg in a slotted spoon or sieve to get rid of any loose egg-white threads, then return to the ramekin. Slowly and gently slide the egg into the simmering water, dipping the edge of the ramekin into the water so the egg doesn’t have very far to fall. (Adjust the heat as needed to ensure that the water stays at a gentle simmer.) Repeat with remaining eggs. Poach eggs until whites are just set and yolks are still runny, 3 to 4 minutes. Using a slotted spoon, carefully transfer eggs to a plate; set aside.Step 2Meanwhile, bring a medium pot of salted water to a boil. Add asparagus and cook until just tender, about 30 seconds; drain immediately and pat dry with a clean dish towel.Step 3Heat oil in a large skillet over medium-high heat until very hot. Add asparagus and toss often until slightly blistered in spots, about 30 seconds. Carefully add soy sauce, shaking the skillet to coat the asparagus until soy sauce reduces, about 15 seconds. Immediately remove skillet from heat; add 1 tablespoon, water and butter. Continue to shake the skillet and toss asparagus until butter is melted, creating a dark, golden brown sauce. (If the butter and soy sauce don’t fully emulsify, add up to 1 tablespoon of additional water and continue to toss until they do.)Step 4Divide asparagus and sauce among 4 plates, top with reserved eggs, sprinkle with sea salt to taste, and serve.
