There are days when we just want to play outside in the evening and I will give little more than 5 minutes to preparing dinner. Tonight was such a night, but I’m proud to say we didn’t have to resort to boring or unhealthy food. We stopped by a nearby farm on the way home and picked up a bag of spinach, a giant bunch of green onions, and two handfuls of asparagus for a total of $6. The family farm has a small greenhouse and is able to sell their produce earlier than the other farms around. I had butterleaf lettuce, fresh eggs, and strawberries in the fridge. With the pantry staples of good olive oil, aged balsamic, dijon mustard, and maple syrup, I shook up a quick dressing in a small jar. (6 tbs olive oil, 2 tbs balsamic, 1 tsp dijon, 1 tsp maple syrup).
The asparagus had just been picked this morning and had hard, dirty roots. To remove the woody part from the delicate top, hold both ends of the stem and bend. It will snap in just the ripe place. Discard the roots and wash the tops. Saute them in a couple tablespoons of olive oil over medium heat. Salt them just after you put them in the pan so they release their water quickly and steam a bit to help them cook through faster. Stir occasionally until the thickest stem is done, about 5 minutes. Cook and taste, cook and taste! The asparagus went on a plate with a drizzle of the olive oil balsamic dressing.
I fried an egg quickly over easy and topped the asparagus with it. I can’t think of a better combination than rich, hot egg yolk running over tender asparagus. A handful of washed greens, more dressing, a sliced strawberry, and voila! Dinner. Aurelia licked off her lettuce and ate up all her asparagus, bowl of strawberries, and half an egg.
Followed by 2 pieces leftover cake.