Oven-roasted asparagus tips, maitake mushroom, ginger, green onions, poached duck egg and brown rice in a healing miso bone broth..
Lightly coat fresh asparagus tips and Maitake mushrooms (Hen of the Woods) with melted pastured butter. Season with freshly-cracked pepper (no salt) and roast in a 400 degree oven until the asparagus begins to caramelize and the mushrooms begin to crisp on the edges. Set aside.
Meanwhile, cook organic short-grain brown rice in homemade chicken stock with the melted butter and juices from the roasted vegetables until just tender, about 50 minutes.
Reduce heat to medium low and add crushed garlic, minced fresh ginger, thinly sliced green onions and coarsely chopped maitake. Stir to combine.
Carefully pour one or more duck eggs from a dish directly into the simmering soup. Cover and cook until the eggs are set, about 7 minutes more-or-less.
Remove from heat a stir in a spoonful of miso.
Garnish with a little red pepper and some pea shoots or micro-greens and serve immediately.