Asparagus for Breakfast
“The season for asparagus, one of our spring favorites, is a little bit longer than many spring vegetables. We will continue to pick it until early June. If you’re like us, you’re probably so eager for asparagus right now that a quick blanch and a sprinkle of salt is about all you want to do with it before gobbling it up, but here’s a fun recipe if you’re in the mood for something fancier.”
Breakfast Bowl with Asparagus and Lemon-Herb Sauce
Yields: 2 Servings
4 thick slices of country-style bread,
4 stalks asparagus, cut in half
lengthwise and then into thirds
6 ramps (or green onion)
4 Tbsp olive oil
Salt and pepper to taste
½ bunch fresh parsley
½ bunch fresh mint
1 Tbsp toasted pine nuts
plus extra for serving
Juice from 1 lemon
Grated zest from 1 lemon
Pinch of red chili flakes
½ cup olive oil
Preheat oven to 375 degrees. Place the bread, asparagus and ramps on a baking tray and drizzle with oil. Sprinkle with salt and pepper.
Bake until golden, about 12 minutes. Place herbs, pine nuts, lemon, chili and oil in a blender and blend until smooth. If it’s too thick, add a little more oil.
Bring a pot of water to a boil and add a little vinegar. Poach the eggs for three minutes.
In a bowl, start with the bread, then asparagus and ramps, then the egg, pine nuts and finish off with the lemon herb sauce.
Recipe courtesy of Peg Shaeffer, Sandhill Family Farms, SandhillFamilyFarms.com.