Sunday, May 22, 2011

Asparagus & Eggs

Local asparagus has finally arrived in Czech Republic. After eyeing up so many lovely blog posts featuring the brilliant green vegetable all crispy and tangy, I needn't lust any longer.

Later this week today we will have a taste test of green and white asparagus varieties. (You can check that out here.) But for now, let me tempt any of those still patiently waiting for their local season to arrive with my breakfast - asparagus and eggs with parmesan. The classic. I can't resist this flavour punch - nor the cute as all heck little quail eggs that I picked up recently.

Continue to Recipe... 
Recipe: Asparagus and Eggs with Parmesan
Serves two for brunch

16 stalks green asparagus
2 chicken eggs and 2-4 quail eggs
olive oil
freshly grated parmesan

Snap the bottoms off the asparagus and toss in a large pot of boiling water for about 5 minutes or less. Just until hot but still crispy. Fry the eggs in olive oil (or poach, but poaching is still one of those intimidating cookery mysteries in my book.) First fry the chicken egg for a couple minutes, then the quail egg (they cook in 1 - 2 minutes.)

Top with parmesan/salt/pepper. Eat with toast and a whoever is gracing your table for a late weekend brekkie.

Dobrou Chut'/ Enjoy.
-- Jo.


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