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

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