a late spring

I can’t believe I didn’t like asparagus when I was younger– what was I thinking?  Probably just that it’s green in color and therefore I must not like it.  Same goes for kale which I now love and spinach and Brussels sprouts.  What a silly kid.

Last spring a friend and I got dinner at a fancy pants restaurant in a posh neighborhood in New York and ordered an appetizer that consisted of asparagus, eggs, and parmesan– very simple, and very delicious.  So this spring when a coworker brought me asparagus from her garden I decided to recreate it.

I started out by roasting the asparagus with a little olive oil, salt, and pepper.  Then, I poached a few eggs.

Poaching eggs looks a little ghost-like.  Spooky.

While the asparagus was roasting and the eggs were poaching I shaved up a little parmesan with my vegetable peeler.  Parmesan tastes better shaved than it does grated.  Totally true.

And then I put it all together.  Voila!  No need to spend fancy pants money in a fancy pants restaurant for food like this when you can easily make it at home.

You’re welcome.

Asparagus with Eggs and Parmesan

1 serving

  • 10 to 12 asparagus spears, ends snapped off
  • Tablespoon olive oil
  • 2 eggs
  • 1/8 cup shaved parmesan
  • Salt
  • Pepper

Preheat oven to 400 degrees.

Line asparagus on baking sheet and drizzle with olive oil.  Toss to coat and then sprinkle with salt and pepper.  Roast for 16 minutes.  (Note: cook time depends on width of spears.  I had a variety so roasted in batches.  The fattest spears needed all 16 minutes while some of the really skinny ones only needed 6.)

Bring water to boil in skillet over high heat.  Break eggs into boiling water and let boil for 3 to 5 minutes depending on how well done you like them.  Remove eggs with slotted spoon and shake off excess water.  (Note: this would also be good with fried eggs if you are not into poached eggs.)

Plate asparagus and place eggs over the asparagus.  Top with shaved parmesan and salt and pepper.