Long considered a delicacy and one of the first signs of spring, how asparagus fell into obscurity during the Middle Ages is beyond me, but my gratitude to Louis XIV for rediscovering and popularizing in the 18th century.
At Chicago's Green City Market asparagus from Michigan, Wisconsin, Indiana and Illinois are overflowing the farmer's stands. Green and my personal favorite, purple (which has a fruitier flavor) are available at the Farmers Markets now thru the end of June.
Pick out firm asparagus stems that have a uniform diameter, closed tips, and cut ends that are not woody and dried out. Farm fresh pencil thin, medium and larger diameter are all wonderfully tasty but contrary to popular belief the larger diameter are the tenderest (and I find stand up to grilling and roasting much better).
I love asparagus steamed, sauteed, stir-fried, pickled, microwaved, as soup, but most of all, grilled or roasted. Grilling and roasting bring out asparagus' sweetness.
Here is an easy and lite breakfast, lunch or dinner entree that conjures up al fresco dining in Spain. I like to sprinkle a pinch of Black Truffle Salt after plating the dish...in a word: devine.
Buen Provecho!
Roasted Asparagus & Eggs
(serves 4)
1 bunch of medium diameter asparagus
1 Tablespoon & scant drizzle of olive oil
1 teaspoon coarse salt (kosher or sea)
cracked black pepper (to taste)
4 large fresh eggs (try the duck eggs from Mint Creek Farms - delicious)
2 oz. shaved manchego or parmesan cheese
Balsamic Vinegar (to drizzle)
Black Truffle Salt (optional)
Preheat oven to 400 degrees. On a rimmed baking sheet toss asparagus with 1 T olive oil. Season with salt & pepper. Bake until asparagus is lightly browned and tender, about 15 minutes (timing will vary depending on thickness of the asparagus. Closer to 10-12 minutes for pencil thin spears).
Heat a scant amount of olive oil in a fry pan over medium heat. Crack eggs into pan and cook until just set sunnyside up.
Divide asparagus among four plates. Top each plate of asparagus with an egg, shaved parmesan, a drizzle of balsamic vinegar and a small pinch of black truffle salt.
links:
www.chicagogreencitymarket.org
www.mintcreekfarm.com
RO
Love,
Dad
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