Spring – when the world opens up once more and we can lift our faces to the warmth of sunshine and the pink of cherry blossoms. A time when it just feels right to lighten our eating habits.
And what better ingredient to turn to than asparagus, the vegetable harbinger of spring with its bright, fresh earthiness. Combine it with an egg and a few shavings of parmesan and you have a delightfully easy dinner.
Add a crusty loaf of bread and glass of crisp white wine and you’ve dressed it up for company.
While you can certainly steam the asparagus, I personally prefer to roast it. Just take a bunch, trim, rinse and dry off. Throw it on a pan, drizzle with olive oil, sprinkle with salt and pepper and put it in a 425˚F oven for about 8 minutes. Personal preference here, but I like mine slightly charred though definitely not overcooked into mushiness. I prefer the slightly thicker stalks for this reason.
While the asparagus is roasting, fry up some eggs (or poach if you prefer) and plate it all with some shaved chunks of parmesan.
Simple and delicious.
