Tuesday, July 7, 2009
Seasonal Yumminess: Asparagus, Eggs, and Tomatoes
Here's a favorite seasonal recipe of ours. It's unbelievably simple, delicious, and healthy, which is probably why it's a regular for us in the spring and early summer. I'm not sure if you can still find Asparagus at farmers markets, but especially in the North I'm guessing it shouldn't be a problem. These are technically two separate recipes, but for some reason we always eat them together.
Asparagus and Eggs
Snap the rough ends off a bunch of asparagus, and then steam the spears until they are tender but not floppy.
Meanwhile, fry the eggs in a little oil until slightly cooked but still runny in the center.
Tomato Onion Salad
Chop up ripe seasonal tomatoes, add chopped green, yellow, or red onion. Dress with balsamic vinegar and oil or lemon juice and oil.
Place the asparagus on a plate and top with eggs (we usually do 2 per person). Top with grated Parmesan.
Serve with side of tomato onion salad and some toast.
That's it! The over-easy eggs mixed with the parmesan make a wonderful sauce for the asparagus, and the tanginess of the tomatoes is the perfect complement. Enjoy!