Miso Grits with roasted asparagus and poached egg
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Momofuku-inspired, vegetarian plate apart from the rest. We blend umami-rich red miso paste into the base of ours. Whisking slowly allows the coarsely ground corn kernels to soak up every bit of the miso’s decadence. The result: a silky, perfectly-seasoned bowl of cooked grains. But if creamy corn grits weren’t enough to make your tongue drop, we’ve topped them with roasted spears of asparagus and a perfectly poached egg. (Serves 2)