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 flash cooked pull together.Still, as you can see it’s so beautiful that I chose it for the cover shot on Beyond Measure. It tastes every bit as good as it looks.
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.
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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