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I'll be the first to admit that I'm a creature of habit. Still, my obsession with a certain miso-butter-slathered and poached-egg-topped asparagus dish is unprecedented — I've made it at least once a week the past year, subbing out steamed kale for roasted asparagus the past nine months or so. Kale may be a fine substitute, but I'm still ridiculously excited for the return of these grassy stalks to the farmers market, as they truly make the dish. Stay tuned for the recipe!

— NP

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