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Sautéed asparagus with poached eggs and parmesan cheese – the recipe

25 May

Flora’s seasonal food recipe:

I’ve always been curious about asparagus because of its looks. The fact that it stands up so straight, and has a curly like ruffle top makes me ponder the miracle of it growing up from the ground, and also has me wonder why it tastes so good yet looks so strange, even dinosaur like.  I guess you really can’t judge a book by its cover!  Asparagus is one of the first vegetables to emerge from the soil after a long winter filled with root vegetables, and with its emergence comes health benefits that directly correspond to the needs of our bodies in the spring season: cleansing and renewing.

Here is a simple, fast and tasty way to cook your asparagus, which I hope will inspire your taste buds to continue eating vegetables in their peak season when they taste the best, and are cost friendly.

Sautéed asparagus with poached eggs and parmesan cheese:

*Sautéed asparagus:

Place olive oil or sunflower oil into your pan; turn on stove to medium heat

Snap off ends of asparagus stalks, and rinse with water

Place stalks into your pan and sauté covered for 10 minutes or until tender

*Try roasting or steaming your asparagus.

*Poached egg:

Place a few inches of water into a pot; turn stove on to medium heat

Wait for water to reach the point where it’s not simmering yet, but it almost is

Crack your egg into a small bowl

With a large spoon make a whirlpool with the water, then place the egg into the water and let it cook for 3-4 minutes

Remove the egg with your spoon and place on top of your asparagus bed

*Feel free to scramble your egg-it’s tasty too!

*Parmesan cheese:

Grate some parmesan cheese on top, crack some pepper and enjoy your creation!

*Parmesan can be quite pricey; try adding goat cheese or feta instead.

If you try this recipe, let us know how it goes! I’ll post again next month, when our focus shifts to summer peas. – Flora

Meet Flora + Sautéed asparagus with Poached eggs and Parmesan cheese

25 May
Flora is our School Community Liaison. She runs our Student Food Committees where students who eat Butter Beans lunches have the opportunity to ask questions about how and why we do things, gather information from their peers, offer feedback, and then return back to their peers with information they have just learned.  It has been an empowering experience for the students and we have seen them grow after even just a few meetings.
Flora also leads our Parent Food Committees, where we invite a small group of parents to come have lunch with us. The parents experience lunch firsthand, and learn more about what it’s like to be in the lunch room.  They are also able to engage with our staff, taste our delicious food and get to know Butter Beans from a different vantage point.
Since she was a child, Flora was exposed to growing fresh food in her family’s garden, and with her Italian heritage was surrounded by natural meals cooked in the simplest ways.  One of her fondest memories of Butter Beans was when she taught a cooking class on traditional Ethiopian Injera with chickpea stew.  There was not one crumb left on any of the students plates, and they all had so much fun eating it with their hands!
Flora is going to be sharing recipes a couple of times a month, highlighting our seasonal foods of the month. It’s May, and we are still celebrating asparagus.
For all of you lucky kids and parents who are coming to camp with us this summer, you will get to meet and spend time with Flora as she will be hanging out with us this summer!