Author Notes
There's something about spring. Maybe it's the sunshine, the emergence from winter, the blooming flowers... or maybe it's the asparagus. I get giddy when these little guys arrive (US-grown & organic) on the produce shelves. I use them any which way I can, but this is definitely a crowd-pleaser, perfect for weekend brunch, or even an elegant weekday breakfast. Easy to double or even triple for entertaining. —alliemarie
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Ingredients
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1/2 pound
organic asparagus, washed and trimmed
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2
eggs (or more if you're hungry)
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one
pinch Flower of the Ocean sea salt
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one
pinch red pepper flakes
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one splash
extra virgin olive oil (a lemon or pepper-infused oil makes a great addition, too)
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2
slices of crusty bread (if you're in SF, reach for Acme Olive Bread- the saltiness is a perfect pairing)
Directions
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Fill a medium saucepan to the rim with water and set on high
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Heat olive oil in a pan at medium heat. Add asparagus and sautée, tossing regularly, for about 10 minutes (or until tender)
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When water is at a rolling boil, crack and add eggs right at the surface so they tumble into the water in one piece. Cover and remove from heat. Set a timer for 3-4 minutes (depending on how runny you like the yolk)
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Toast bread slices
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Check doneness of asparagus with a fork. If they pierce easily, asparagus are done. Arrange 4-5 stems per plate
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When done, remove eggs from water with a slotted spoon. Set atop asparagus, season with pepper flakes and salt. Serve with toast
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