Springtime brings with it the bright, fresh flavors that sing. Eating produce for breakfast, lunch and dinner becomes a luxury; lettuces, artichokes, beans and carrots are bountiful and beautiful gleaming from the shelves at grocery stores and the booths at farmers markets. Asparagus, arguably the king of spring produce, is a versatile vegetable that holds its own. Rich in vitamins K, C and E; folate, copper and selenium, asparagus is a cousin to onion and garlic. It can be shaved thinly and eaten raw in a salad; steamed and patted with butter as a side dish; or roasted and put on a pizza for a kick. The thinner the spears, the younger and more tender the asparagus will be. This recipe treats asparagus with the respect it deserves. Seek out farm-fresh eggs and quality Parmesan for this recipe, to enjoy the true flavor of spring.
Asparagus with Eggs and Parmesan
This dish makes a great breakfast or starter. Makes six servings.
- 1 bunch young asparagus (about 3/4 pound)
- 6 hardboiled eggs, quartered
- 18 cherry tomatoes, halved
- 1/2 c. shaved Parmesan cheese
- 2 tbsp. good quality olive oil or truffle oil
- 1/2 tsp. fleur de sel or kosher salt
- freshly ground black pepper, to taste
Preheat the oven to 350 degrees. Snap the woody ends of the asparagus off and lay in a single layer on a baking sheet. Drizzle one tablespoon of the oil onto the asparagus, top with salt and pepper and toss to coat. Roast in the oven for 7-8 minutes, until asparagus is tender. Once asparagus has cooled enough to handle, arrange the spears onto six plates or one large serving platter. Top with the remaining tablespoon of oil, boiled egg quarters, cherry tomato halves and Parmesan. Serve warm or at room temperature.