I had previously posted a recipe with asparagus and eggs that was a staple in my family growing up. This is a variation on it – and a good one, I have to say!
1 bunch asparagus, trimmed
1/3 c thinly sliced shallots
1 T. thyme
2 cups sliced shitake mushroom caps
3 gloves garlic, minced
1/2 c. chicken broth
1 T. butter
Juice of half a lemon
Heat some olive oil in a pan. Add the shallots, thyme and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook until fragrant.
Add the asparagus and cook for a few minutes. Add the broth and cover the pan until the asparagus are tender. Reduce the broth down to about 2 tablespoons. Remove from the heat and add the butter, lemon juice, salt and pepper.
While the asparagus is cooking, heat another pan. Melt some butter. Fry 2 eggs until stiff but still have a runny yoke.
Plate the asparagus and mushrooms. Top with a fried egg. Pour some of the butter mixture (from both pans) over the top. Sprinkle with some more pepper.
Before eating, break the yolk until it flows over the asparagus. Yum!
Last night, after I came home from yoga, I was in the mood for something healthy to eat (and quick to make!). This was perfect and always so good!
3 eggs, beaten
4 cups chopped swiss chard
1/4 chopped onion
Pinch of red pepper flakes
In a medium sized skillet, sauté the onion in some olive oil.
Add the swiss chard and cook until wilted. Season with salt, pepper, and red pepper flakes.
Evenly place the swiss chard in the pan. Slowly add the eggs and turn the pan so that the egg fills up the entire bottom and is even in pan.
Cook until firm on the underside. Take a large plate, place it over the pan and flip it so that the frittata ends up on the plate. Slide the frittata back into the frying pan and cook until firm on the bottom. Season with salt and pepper.
This dish is quintessential Italian (or at least, Northern Italian!). I grew up with this and sometimes this is all it takes to make a simple, yet very satisfying dish (especially now while asparagus is nice and fresh!).
1 bunch fresh asparagus, trimmed
Parmesan cheese, grated
Place the asparagus in a pot of boiling salted water. Cook until tender.
In the meantime, melt some butter in a frying pan. Add an egg and cook it until the whites are done but the yolk is still runny.
Plate the asparagus and place the egg on top of them. Drizzle the butter from the pan over it all.
Sprinkle with parmesan cheese!