This is my new favorite kitchen sink style spring meal. I call it a kitchen sink meal because you can really make it with almost any vegetables you happen to have in your fridge. I adapted it from a Momofuku recipe I found on chow.com for roasted asparagus with miso butter with a poached egg on top. The miso butter, poached egg combo is pretty amazing, and it is a great foil to some slightly bitter greens. In the photos above it is made with roasted baby bok choy, broccoli, and scallions. I also added a little sticky rice on the side to stir in, which bulks it up to a hearty and healthy main course. I use the same basic cooking times as the Momofuku recipe, so click here to see how to make it yourself. I highly recommend adding some scallion halves (cut lengthwise). I have also made it with asparagus and fiddleheads, but that season is mostly past. But I plan to keep adapting this through the summer with whatever is coming out of the garden.
p.s. My friend Holly told me that putting a poached egg on things is all the rage now in New York restaurants, so I am quietly patting myself on the back over here for managing to be so on-trend out here in the boonies!