1 bunch of asparagus stalks (woody ends removed)
2-3 slices of toast
1 tbsp extra virgin olive oil
pinch of salt and pepper
1 tsp minced red onion for garnish
1 tsp minced chives for garnish
Place the oil in a large skillet over medium heat. Rotate the pan around to help the oil coat the pan. Cook the stalks of asparagus on medium low until just tender (about 3-5 minutes). Sprinkle with salt and pepper then move the asparagus to the side and fry your eggs to desired doneness. Place the warm toast on a plate with a little turmeric butter, then layer with asparagus and lay the egg on top. Sprinkle with salt, pepper, onion and chives. Serves 2-3.
I still remember the very first time I tried to cook asparagus. I boiled it, and boiled it and boiled it and boiled it some more but it just wouldn’t cook completely through. I mean, the tops were way overcooked and mushy but the bottom parts of the stalks were still very hard and inedible. My dad had come over for dinner and knowing that he liked asparagus, I wanted to serve it as a side dish. Being the gentleman that my dad is, all I remember him saying was something like, “That asparagus sure can be hard to cook!”
What I know now that I didn’t know then is that you must remove the thick and woody bottom of each asparagus stem. Working with one spear at a time and holding at either end, start bending until it snaps. The beauty is that each stem has its own natural breaking point and will automatically snap in the appropriate place. You can save the bottoms for soups and stocks.
I’ve definitely come a long way in learning how to prepare vegetables properly and I must say that asparagus is one of my absolute favorites (now that I know how to cook it). Asparagus is usually available locally from mid-April through early June. Asparagus is a perennial and we have a patch in our yard. It’s so incredibly easy to grow and with a little care, it will continue to provide hearty stems year after year for a very long time. I love it so much though that I also buy plenty in bulk and freeze it for later use. You can find it at your favorite farmers market. I usually like picking it up at Rinkers Orchard in Stephens City, Virginia or West Oaks Farm Market in Winchester, Virginia.
The easiest (and tastiest) way to prepare asparagus is by roasting it. Once you’ve removed the ends, place the asparagus on a sheet pan with a tablespoon or more of extra virgin olive oil, ½ tsp salt and ¼ tsp pepper. Using clean hands, combine it thoroughly then roast in a preheated, 425 degree oven for 5-10 minutes until just fork tender. Steaming it is also very easy if you have a steamer basket. I like serving asparagus for breakfast and in the spring; this is my go to quick and easy breakfast of choice.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.