3 tablespoons distilled white vinegar
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1/4 cup yellow miso paste (or more to taste)
1 1/2 teaspoons rice wine vinegar
1 teaspoon peeled and grated fresh ginger (about 1/2-inch piece)
Kosher salt and freshly cracked black pepper
12 ounces shiitake mushrooms, stems removed, sliced into 1/2-inch pieces
8 ounces pencil asparagus, trimmed and sliced in half crosswise on the diagonal
8 ounces radishes, quartered lengthwise
2 bunches baby carrots, scrubbed clean and halved lengthwise (8 ounces)
1/3 cup olive oil
4 large eggs, cold
1 large head frisee lettuce
Toasted sesame oil, for drizzling, optional
If you can't find pencil asparagus for this dish, just use regular asparagus. Use the top 3 to 4 inches and quarter them lengthwise. The same goes for the baby carrots; just peel and slice regular carrots in half lengthwise and then in half crosswise on a diagonal.
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