Quitensential Spring Supper: Asparagus and Eggs
11 April 2008 by Jean Johnson
This meal isn’t new with me. Most every inventive cook these days makes a version of this great dish. Every mouthful is so delicious. More it’s a one-skillet ultrafast pull together.
Snap the tough ends off your asparagus and flash cook the spears on high in a little water. Once they’re done, plate them and do your eggs on medium in a little butter, salt, and fresh cracked pepper. (I used a lid to help the egg cook without having to turn it. That way the yolk remained a little runny even as the white cooked through.)
From there is just some shaved Parmesan and a knife and fork. Truly the bestest, bestest way I’ve ever had asparagus. So divinely superb and sunny and seasonal.
3 Responses to “Quitensential Spring Supper: Asparagus and Eggs”
it looks like a beautifully healthy alternative to eating seasonal asparagus without smothering it in hollandaise sauce. Is this asparagus from your garden?
By marsha on Apr 11, 2008
Right on Marsha. It is a healthy meal just like Dr. de Pomaine (mentioned in this week’s Measure Free Weekly) advocated. Not that he was a purist, of course. He’d most likely preceed the meal with his fabulous buttery, creamy tomato dish–so over the top wonderful that I included it in the cookbook.
And nope on the gus coming from my patch. It’s a batch from New Seasons, my favorite local grocer, so probably was grown in our area. My garden asparagus is coming along, though. A good half dozen stalks have poked up. So I expect the luxury of eating this supper again in the next week or so.
By The Cook on Apr 11, 2008
Looks like a perfectly cooked egg to me
By Chad M. on Apr 14, 2008