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

4 eggs



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,

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