Asparagus is here!
I almost wept at the sight of them: long, green spears of fresh, Ontario asparagus. I ended up over-steaming them in my hurried dinner preparations filled with kid chaos, but they tasted delicious anyway slathered with lots of butter and some salt. My elder daughter was so happy she didn’t want to eat anything but asparagus.
For lunch today, I used the left over spears for a fried egg and asparagus sandwich, inspired by an appetizer I ate six years ago in France. It was our honeymoon and we had gone for lunch at Christian Constant’s restaurant for a celebratory meal. I don’t remember exactly what the dish looked like, but it involved beautiful asparagus with some sort of egg with a flowing yolk. The cream of the yolk complemented the spring greens, bringing out their grassy flavour.
This is what I was going for today when I fried an egg sunny-side up, put it on some parsley bread with the butter-coated asparagus. Yum!