Three asparagus recipes, because three is a charm. Well, if you ask me, lots and lots is a charm when it comes to asparagus, but the blog can only hold so many bites. Three times asparagus and eggs it is, then.
Asparagus with scrambled eggs
Sometimes a dish seems to come at me from every which way, like the culinary gods are trying to tell me something. “Try this. Try this! TRY THIS!” It happened with asparagus and scrambled egss a few weeks ago. First, there was Janneke Vreugdenhill who talked about eggs with asparagus, garlic and goat’s cheese on her NRC Next blog. Then I sat down with Flavors of Puglia, and there was a scrambled egg and vegetable recipe (artichokes, actually, but they are close to asparagus, no?) with Parmesan. To drive the point home, when I leaved through Casa Moro for dinner inspiration, a recipe for eggs with wild asparagus and garlic leapt out at me. I listened to the universe and made these:
Snap the woody bottoms off a bunch of green asparagus. Blanch them for a minute or two and chop into 5 cm lengths. Finely chop a head of fresh garlic (or two cloves of regular garlic). Crack two eggs per person and beat them lightly. Add a little salt and pepper.
Heat 2 tbsp of oil in a heavy-bottomed skillet over medium heat and add the garlic. Cook until soft, then add the asparagus pieces and distribute them evenly over the pan. Pour in the eggs and stir them around for about two minutes. Turn off the heat and continue breaking up the egg until it is mostly cooked from the residual heat of the pan, but still quite moist. Crumble over some fresh goat’s cheese, give it a final good stir and put on a heated platter. Serve immediately.
Asparagus and olive frittata with goat’s cheese
The idea for an asparagus frittata comes from Shauna James-Ahern at GlutenFreeGirl and the Chef . She makes it sounds so easy and care-free, and it is. It is also tasty and quick. My version is a little more gussied up than hers, with black olives and crumbled goat’s cheese. I also made a manly adaptation with sliced chorizo on top instead of cheese, and my man loved it. Either way, served with a few dressed green leaves, it makes for an excellent spring lunch.
Pre-heat your oven’s grill. Rinse and dry a bunch of green asparagus, then snap the woody bottoms off. Sprinkle a few drops of oil on the asparagus and rub them together so all asparagus are coated in the oil (I do this while I hold them in my hands, so they get covered in oil along with the green stalks; wonderfully moisturizing, but if you like keeping your hands clean, you can put them in a shallow dish and move them around with a large spoon or similar implement.) Heat a grill pan until very hot and put the asparagus in the pan. Roast on one side until stripey on the bottom, flip them and cook on the other side until you can insert a fork quite easily, but they are still crunchy. Chop the asparagus into pieces and set aside.
Beat four eggs with a little salt and pepper, and crumble a piece of fresh goat’s cheese. Heat some oil in a skillet and add the eggs. Add the asparagus, making sure to distribute them evenly, and scatter over a handful of black olives. Cook, lifting the set parts every now and again to allow uncooked egg to flow underneath, until there is no liquid egg left. Spread the cheese over the top of the egg, and place under the grill until cheese has melted and the egg has completely set.
Asparagus and herb mayonnaise
These asparagus were inspired by Skye Gingell’s A Year in my Kitchen, but don’t tell her because I don’t think she would approve. Skye has you make mayonnaise from scratch and add all sorts of interesting herbs. I opened a jar of mayonnaise and threw in a few snips of whatever herbs happened to be growing on my balcony. Not quite the same thing, but seriously good nonetheless.
Peel and cook white asparagus (the cooking method I use is here). Set aside briefly while you make the herb mayonnaise. Mix two parts of a nice mayonnaise with one part of crème fraiche (2 tbsp mayonnaise plus 1 tbsp crème fraiche were more than enough when I ate by myself). Finely chop (or cut with scissors) at least three different kinds of herbs- dill, chives and basil worked beautifully for me- and mix them in with the creamy mayonnaise. Serve alongside the hot asparagus