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Tag: Asparagus

Salmon Wrapped Asparagus

1 lb Asparagus Spears [woody ends snapped off]
8 oz Smoked Salmon [Nova, thinly sliced]
2 Garlic Cloves [roughly sliced]
Extra Virgin Olive Oil
Salt + Freshly Ground Pepper to Taste

Toss asparagus + garlic with a bit of olive oil to coat.  Spread on a baking sheet, salt + pepper, then roast for 10-20 minutes until tips begin to get crispy.  Remove from oven, let cool, then gently blot excess oil from asparagus.  Wrap each in a small slice of salmon.  Serve cool.

Asparagus & Poached Eggs

6 Asparagus Spears [with hard ends snapped off]
2 Eggs [free range, extra fresh or you need a dash of white vinegar too]
Salt + Fresh Ground Black Pepper to taste
Tarragon [just a pinch]

Steam asparagus quickly in a large shallow pan with a thin layer of water, about 5 minutes.  Meanwhile a pan of water to just under boiling.  Break eggs into a shallow tea cup.  Add a ladle of hot water to cup and allow to stand for 1 minute.  Gently empty the egg into the pan of hot water and cook until desired.  3 minutes is perfect for runny yolks and solid whites.  Serve over buttered, crisp asparagus.  Season with salt, pepper, and a little bit of tarragon.

1 delightful breakfast, lunch, or dinner.

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