"Tomorrow, I'm going to have asparagus for breakfast."
Asparagus is a fresh choice February through June in the U.S., and this year, seems to be holding strong into July. It cooked so perfectly. Just the right snap to it. You know how sometimes the skin gets rubbery and you have to kind of pull at it with your teeth? Well, it wasn't like that. It was an easy bite.
I went to El Pollo with my grandparents that night and I told them about my perfectly-cooked asparagus. They looked at me like everything I touch turns to gold.
"Wow! How'd you do that?" Grandma said. Aren't grandparents the best at making grandkids feel special?
Eggs Over Asparagus
Asparagus, ends trimmed
Salt and Pepper
Oil and Butter
Hot sauce (optional)
1. Melt butter into oil in a skillet.
2. Place asparagus shoots evenly in the skillet. Season with salt. Cook over medium heat for 4-5 minutes.
3. Create space between some of the shoots. Crack eggs into the open spaces. Cook until egg white are firm. Season with pepper, and more salt if you're any of my grandparents.
Blogger Naturally Ella, who created this recipe, suggests blue cheese or goat cheese on top, but I didn't have any cheese, so I added the hot sauce that came with my Lemongrass Thai the night before.
You can see how beautifully her Sunny-Side Up eggs came out. I wasn't so successful in that department, but hey, I'm learning. And it's delicious either way.
|Sunny Side Up Eggs over Asparagus|
by Naturally Ella
Today's art print is Wild Flowers and Spring Asparagus by Olivia Joy StClaire. It's so fresh and vivid, just like today's recipe.