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June 06, 2013
When I was in Paris in April, it was the start of asparagus season and every restaurant had asparagus on their menus. A few had soups and a few more had asparagus salads, but the hands-down-just-about-everywhere dish was some varation on asparagus with a soft egg. This version had some herbs and a scattering of Pamesan shards. Others had jambon iberico. Some chefs wrapped each stalk in pancetta or prosciutto and roasted them until the pancetta was transparent. And here's the thing: They were all great!
And now we're getting the first local asparagus in Connecticut and I'm making asparagus and egg early and often. In part it's a celebration of asparagus's arrival and in part it's the manifestation of some usually well-repressed hoarding instinct: I know they're going to be gone soon and so I'm trying to get as much of them as I can ... now!
If you're an asparagus neophyte, here's a how-to tip sheet with information on buying, storing and cooking the spears. It includes a recipe for Asparagus Wrapped in Prosciutto from the talented Russ Parsons.
I'd love to know if you get local asparagus where you live and what you're doing with them. LMK.
, local food
, seasonal food
Mardi (eat. live. travel. write.)
| June 7, 2013 5:37 AM
Asparagus and farm eggs is, indeed the happiest of marriages. I'd happily eat that for breakfast, lunch or dinner :) Now I have perfected soft-boiled eggs, I feel I am set for life!
replied to comment from Mardi (eat. live. travel. write.)
| June 7, 2013 9:16 AM
Mardi, it's so funny to hear that you feel like you're set for life because you perfected soft-boiled eggs. I know exactly what you mean - I was so pleased with myself when I nailed soft-boiled eggs!
| June 7, 2013 1:55 PM
I love asparagus any way, but my favorite is fat spears roasted (or grilled), dressed with a little sherry vinegar. Happy summer, dear Dorie!
replied to comment from Cathy
| June 7, 2013 2:01 PM
Love you and miss you, dear wonderful Cathy. Happy summer to you and yours - xo
| June 8, 2013 3:55 AM
I love to pan roast asparagus after I've sprinkled to with olive oil, asparagus, and parmesan. Can't wait to try Russ's prosciutto
| June 8, 2013 8:44 AM
Asparagus with a poached egg and some shaved parmesan is a spring ritual in my house. It used to be lunch and now it's a lovely supper. If I have some fresh pesto or pistou, a few drops of that on the eggs is an added thrill. My all-time favourite meal!
| June 9, 2013 7:12 PM
We planted asparagus 4 years ago and are reaping the rewards right now. We are at the tail end of this year's crop but our all time favorite way to eat it is grilled with a little olive oil, s&p, and parmesan shards. It's also great to throw in with the classic pasta with olive oil, garlic, hot pepper flakes, and parsley. I have to try the egg/asparagus dish. It sounds heavenly.
replied to comment from Peggy
| June 9, 2013 7:26 PM
Peggy- I am glad you are a fellow asparagus fan- it is a delicious time of year!
replied to comment from Katie
| June 9, 2013 7:27 PM
Katie- You are welcome! I hope you enjoy the recipe.
replied to comment from Patricia Stewart
| June 9, 2013 7:28 PM
Patricia- I can see why that would be a favorite! Thanks so much for your comment.
| June 10, 2013 12:11 PM
The photo of crisp-tender asparagus and the bright egg yolk flooding the plate is making me drool. I like to steam asparagus and serve it with vinaigrette and crumbled oeufs mimosa. But now I'm itching to soft boil some eggs for supper!
replied to comment from Ann
| June 10, 2013 8:30 PM
Ann- I am so glad you enjoyed the blog post and the photo too. Happy asparagus eating to you and yours!
Eric replied to comment from Mardi (eat. live. travel. write.)
| June 11, 2013 3:16 PM
Living in Rochester, NY, I anxiously await the first sign of spring - the arrival of local ramps, then asparagus, and if lucky, morels. I suggest roasted asparagus, topped with soft fried egg, drizzled with truffle oil, along with shaved parm or lardon of duck bacon/smoked duck breast! Serve with a nice pinot noir, delish!
replied to comment from Eric
| June 11, 2013 7:44 PM
Eric- It sounds like you have lucky dinner guests! Thanks so much for your comment.
| June 20, 2013 1:18 AM
I'm a native Nutmegger living here in North Carolina, and our asparagus season has already come and gone sadly. While it was here I enjoyed as much of it as I could - my favorite way to prepare asparagus is to just simply roast it in a screaming hot oven with some olive oil and salt. I also served a brunch dish of roasted asparagus on a homemade biscuit, topped with prosciutto, a poached egg, and hollandaise; a sort of asparagus eggs benedict.
Until next year!
| June 21, 2013 2:00 AM
I'd love to know where you buy your eggs in Paris. I would love to find farm fresh eggs like the ones at Union Square Markrt in New York.