Springtime Asparagus

They say it’s spring…“they” being the people who don’t live in the Midwest.  I’m sure there are many of you enjoying sunshine and flowers and green trees and colors other than brown and gray.   I don’t actually know that, but I have to believe that  somewhere the calendar is telling the truth, and that the poetically lovely version of April is happening somewhere.  At the moment, we’re “enjoying” the decidedly unpoetic and rather dismal version of April that includes snow, wind and 32 degree afternoons in which the sun is something we remember from some distant time that just isn’t now.

But we soldier on…  The calendar says it’s spring, so we shall have asparagus!!  Despite the weather, somebody out there is growing asparagus and I, for one, will have as much of it as I can.  So if, like me, you need asparagus in your life right now, here are some of my favorite ways to indulge in spring’s firstborn…

We will begin with my very favorite way to eat asparagus.  It’s as simple as it is indulgent and can be from fridge to plate in a matter of minutes.  For each person, you will need 3 or 4 asparagus spears and 1 egg…

Saute the asparagus in a little olive oil (or butter), salt and pepper for 3 to 4 minutes, or until it is as cooked as you like.  A nonstick pan is best for this.

Remove the asparagus to a plate and crack the egg(s) into the pan. 

 Cook until the whites are set and the yolks are still a bit runny, about 4-5 minutes.

 Place the egg onto the asparagus, season liberally with salt and pepper.  A little grated parmesan on top is wondrous.

Nextly is a new asparagus recipe that I recently happened upon and that we really liked.  In this one, you dip each asparagus spear in egg whites, then in a super tasty mixture of almond flour, smoked paprika, garlic powder, cumin, salt and pepper.  Then you just spray them with cooking spray and bake for about 10 to 15 minutes.  De-lish!

Lastly, might I suggest that you roast or sauté some asparagus until tender-crisp, place them on your plate and then top with goat cheese and crumbled bacon.  You will be ever so glad you did.

If you’re in even worse shape than I am and need even more asparagus recipes, here are a few from some past posts that are divine and sure to bring spring sunshine into your life…

Asparagus roll-ups

Linguini with Asparagus pesto

Asparagus with New Potato Salad and Buttermilk Dressing

And here's the recipe for the Almond-Crusted Bake-Fried Asparagus Spears

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