It’s springtime, and you know what that means, food fans. Asparagus is here!
I can hardly wait until asparagus shows up in produce sections each year. It is one of my very favorite foods, and so I think of as many ways as I can to eat the “little green trees,” as one of my kiddos once called this veg.
I have made asparagus the star in all kinds of dishes. I am no stranger to turning asparagus stalks into pasta-like ribbons and slathering them with marinara. Yum.
We are no strangers here to cracking eggs into all kinds of veggies. First there was our Flower Power Eggs in bell pepper rings. Then I cracked eggs into avocado slices. Next up: onion ring eggs. A fabulous food blogging friend – Dara of Cookin Canuck – one day asked the question: “What will you think of next?” So Dara, this post is for YOU.
These little asparagus “nests” are dreamy. Simple. Flavorful. Spring time in your mouth! And, they would look so pretty on a platter fro your Easter Brunch!
First, you need to buy medium or large sized stalks. Those little skinny pencil sized stalks just can’t be “shaved” easily. Blanch your stalks in boiling water for 1 or 2 minutes, until just fork tender, but not mushy. Immediately plunge stalks into very cold water to stop the cooking. Use a vegetable peeler and carefully shave off thin ribbons.
Heat a small skillet to medium heat. Put a little oil in the skillet and then place a handful of asparagus ribbons in the center of the pan, forming a nest with a hole in the center. Crack an egg into the center and dab the top of the yolk gently with a paper towel to remove the white from the top of the yolk. Cover skillet and cook until the egg is done to your liking. Sprinkle with some S & P.
That’s it. Really.
Happy Asparagus Season, Everyone!
— posted by Donna