Asparagus a la Egg
I should mention up front that I am not a foodie and this is not a cooking blog. Also, I have never photographed food before this, so I hope I haven’t offended anyone with my lack of skills (both in cooking and photography). Since this blog is about bliss, and simple, healthy cooking tends to make me happy, I thought it appropriate to share a few recipes that fit the bill. This recipe happens to be fast and easy and delish (well of course it is, see above). Now I’m just being redundant.
I love asparagus. In fact, it may be one of my favorite things! *Note to reader: for dramatic effect, re-read the last sentence as if you were Oprah Winfrey. I only dislike asparagus when it is poorly cooked, leaving it slimy, mushy, woody or stringy. I’ve found that roasting or grilling it is the best.
Here is what you’ll need for a meal for two:
-1 bunch asparagus
-2-3 roma tomatoes, chopped
-2 hard-boiled or poached eggs
-juice of one lemon (1/2 lemon per serving)
-salt, pepper, olive oil, and parm to taste
Hard-boil or poach the eggs (I made extra for later). I only used 2 for the actual recipe.
Wash the asparagus and snap off the bottoms. Then put them into the baking dish.
Drizzle with olive oil and add as much salt and pepper as you wish. Put into the oven at 425 degrees for about 25 minutes.
Wash and chop the tomatoes and slice the lemon. Peel and slice the eggs now, too.
Take out the asparagus.
Separate the asparagus into servings. Top with parmesan, lemon juice, salt and pepper, chopped tomatoes and sliced eggs.
Enjoy…It’s not hard to do!
Depending on my mood, I will use poached eggs instead of hard-boiled. Another variation is to roast the tomatoes for a while with the asparagus. I have also sprinkled balsamic vinegar on top, which is amazing as well. Do you have other ideas for variations? I am thinking I should try crumbling some bacon on top…mmm bacon.