asparagus and eggs
Asparagus and Eggs
Makes 2 servings
Embrace the essence of spring mornings with the delightful combination of Asparagus and Eggs from the Vegetables: A Love Story cookbook. This simple yet flavourful dish celebrates the freshness of asparagus paired with the richness of eggs, creating a harmonious breakfast experience. Each bite is a celebration of seasonal ingredients, promising a wholesome start to your day that resonates with the beauty of early spring.
INGREDIENTS
4 Tbsp butter, divided
1 medium bunch of asparagus, about ½ pound, tough edges trimmed
½ lemon, juiced
Salt and pepper
4 large eggs
Hot buttered toast, for serving
RECIPE
- Warm a large non-stick skillet over medium-high heat. Toss in 2 Tbsp of the butter. Give the pan a shake as it melts. Add the asparagus and cook until the spears turn bright green. Gently toss now and again. Depending on how thick the asparagus is, this could take anywhere from 5 to 8 minutes. When you’re satisfied with the doneness, squeeze in some lemon juice to taste and season with salt and pepper.
- Meanwhile, in another skillet, melt the remaining 2 Tbsp butter, crack in the eggs, and cook them however you like them. If you’d rather poach the eggs, that’s equally wonderful.
- Divide the asparagus between two plates and nestle the eggs around the spears. Serve with hot buttered toast. What a feast!
Recipe by Renée Kohlman from Vegetables: A Love Story, copyright © 2021 by Renée Kohlman.