The lovely spear-shaped asparagus is to adults what broccoli is to children – something we love to hate! 🙂 Well, since none of us here in the UK have been spared the relentless peddling of this lovely spring surprise, I thought I’d give it a go and see what my family feels about a slight twist on our eggs on toast breakfast. Our verdict – WE LOVE IT!
Reasons to give it a go : Asparagus is loaded with nutrients, a great source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that improves insulin action to transport glucose from the bloodstream into cells. Like avocado, kale and Brussels sprouts, it’s packed with glutathione, a detoxifying compound that helps break down carcinogens. Asparagus consumed reglarly may also help protect against and fight certain forms of cancer. Our little javelin is ranked among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. Big, big positive – it helps with ageing. Now go get some some from a supermarket, farm shop, farm…anywhere, and get started with this simple continental brunch 🙂
Bring a pan of salted water to the boil, trim asparagus stalks (some can be a bit fibrous and not very complimentary to our soft and luscious egg!) Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Drain and move the asparagus to a plate. Keep warm (and make sure it doesn’t dry up). If you wish to give this a bit more oomph, saute for a quick minute with some garlic butter! If you want to keep it ‘diet’, just keep it warm ;P
For best results with asparagus and the eggs, don your chef’s apron and rule two pans/two worlds! 🙂
Add a little vinegar to the water in pan. Do this next step on medium low…Carefully crack the egg into the centre of the pan. Cook for 3 minutes for a soft yolk or to whatever degree you like best. Use a slotted spoon to drain extra water and transfer to a plate. Cover and keep warm if you have many plates to go.
Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Optional : Grate some good quality parmigiano reggiano over it before serving. I’ve omitted it here as I’m trying to keep the calories down. Plus I love a sliver of cheese as pudding, so making some clever calorie choices here 😉
Coming to the pudding : Very often I find myself craving a bit of sweet, just to finish off a meal, s-oh much more so if the meal was in any way celebratory 😉 My solution to that is a nifty cheeseboard! Some oat or whole wheat crackers (water crackers are good too) a small sliver of ‘light’ Brie and some grapes. Simple does the job! There’s a bit of gooseberry and strawberry preserve there for anyone who might not want to be as frugal on the calories as I have to, but you can improvise with whatever’s reigning in your store cupboard! 😉
Eating well and enjoying life doesn’t have to come with a hefty price tag just as good meals don’t have to be extravagant or complex! I’ve learned that I’m a lot more relaxed and confident with simplicity on my side. I hope you’ll be inspired to use asparagus this summer and come up with a lot more “innovation” than I have! Feel free to leave recipe recommendations for me to check out if you’ve made anything you think I’ll fancy. 🙂 x
You may also enjoy other food posts listed under The “Two-Left-Spatulas” Kitchen.
Here are a few more posts that are definitive of what I do 🙂 :
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