Yang recommends serving this dish, a Korean version of oeufs hollandaise, for brunch. If you can’t find duck eggs at your local farmers market, simply substitute extra-large chicken eggs.

INGREDIENTS

• 1 large bunch asparagus, ends trimmed




• ½ cup soy sauce


• ¼ cup rice vinegar


• 1 tbsp sesame oil


• 1 tsp smoked chili paste or crushed chili flakes


• 2 tbsp canola oil


• 3 bulbs green garlic, white parts only, thinly sliced


• 4 duck eggs

DIRECTIONS

Blanch asparagus spears in a large pot of salted boiling water for 2 minutes, and set aside. Whisk soy sauce, vinegar, sesame oil, and chili paste (or chili flakes) together in a small bowl and set aside.
Heat a large skillet over medium-high heat. When hot, add 1 tbsp canola oil, then garlic, and sauté for a few minutes until soft. Add asparagus and cook for about a minute, shaking the pan, until warmed through. Meanwhile, in another pan, cook duck eggs sunny-side up in the remaining oil.
Arrange asparagus on plates, top with eggs, and drizzle sauce on top.