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!
As always, cauliflower is one of my favorite vegetables – and it’s so easy to roast it.
1 head cauliflower, cut into florets
2 large shallots, cut into wedges
Salt & Pepper
Preheat the oven to 450 (or convection 425). Place a roasting pan covered with aluminum foil in the oven while the oven is heating.
In a bowl, mix the cauliflower with the olive oil, salt and pepper.
Place this is the heated roasting pan and place it into the oven. Cook until the cauliflower is brown and soft.
Pour the melted butter over the cauliflower and sprinkle with the chives.
This was a really quick way to cook potatoes – they took as long to cook as it did to cook dinner.
2 red potatoes, cut into chunks
2 large shallots, peeled and quartered
Preheat the oven to 475 (I used the convection setting).
Place a greased baking tray into the oven to warm up.
Place all the ingredients (except the thyme) into a bowl and mix with your hands until the potatoes are all covered in oil. Season with salt and pepper.
Cook for about 15 minutes or until golden and soft, turning once. Sprinkle with thyme before serving.