What a joy food is…and how fortunate we are to be able to enjoy it in so many ways.
After many months of mainly at-home eating, this week we broke loose a little and enjoyed a few eating-out adventures—FUN! Sitting outdoors, savoring some favorite foods from local restaurants, seeing and hearing people celebrating being together, celebrating life. Wow! What a gift.
We’ve also been enjoying shopping in person at our favorite local market Jerome’s and at the many farmers’ markets in our area…buying fresh whole wheat sour dough bread, small batch Green Goddess dressing, and all the fresh produce from nearby valleys.
One particular vegetable—asparagus—jumped right out at me. I wanted to make the simple, light asparagus dinner my parents and I often had in spring and that John and I love as well. It is easy and quick to make and perfect for those nights when we’re not too hungry or we know there is a special dessert on the docket.
I never questioned the Italianness of this recipe and since it was such a spring staple of my youth, I put it in my family cookbook. Recently, I did a little research and uncovered versions from Milan and from Veneto, where my dad grew up.
SO…for your enjoyment…here is the recipe:
Asparagus, Eggs and Cheese
For each serving:
8-10 asparagus, ends trimmed
1 or 2 eggs
1 tablespoon butter
1 to 2 tablespoons grated Parmesan cheese
Steam the asparagus until done, 8-10 minutes, depending on the size of the asparagus. Fry the eggs lightly in the butter so that the yolks are still slightly runny.
Place the asparagus on a plate with the tips all pointing in the same direction. Place the egg (or eggs) on top of the asparagus tops, and sprinkle with the Parmesan cheese. Each person can then open the egg yolk so that it mixes with the Parmesan cheese for a simple sauce.
I served it with buttered toast from that local sour dough bread and it felt perfect. I’ve also served it with polenta or colored orrechiette pasta. Easy!
Have fun with it. And en-joy!