simply spring supper

I love the change of seasons. When you go from one time of year to the next, there is an influx of fresh produce and protein to the marketplace. It puts a whole new spin on my attitude: in the summer, I’m all about grilling–fresh corn, lobster, peaches; in the fall, I want to take advantage of the bounty of the harvest–squash, figs, brussel sprouts; winter is for low and slow cooking like braises and soups; spring is painted green, with fresh vegetables like peas and artichokes, and delicacies like soft shelled crabs. This dish makes wonderful use of the abundance of beautiful asparagus right now. Topped with freshly shaved parmesan and a lightly poached farm fresh egg, it is a simply elegant lunch, or a perfectly light supper.

Parmesan Asparagus with Soft Poached Egg & Toast

Ready? It doesn’t get much easier than this. Set a saucepan of water to boil. Trim 1 1/2 pounds of asparagus by snapping off the woody ends. Add a pinch of kosher salt to the boiling water, then drop in the asparagus to blanch for 3 to 4 minutes. Remove with a slotted spoon, rinse with cold water to shock, and lay out on paper towels to drain.

Preheat the broiler. Freshly grate 1 cup of parmesan cheese. Lay asparagus spears on a baking sheet, brush lightly with olive oil or melted butter, and season with kosher salt and freshly cracked black pepper. Cover with grated parmesan. Place on the top rack in the oven and broil for 2 to 3 minutes, until cheese is golden and bubbly.

Reheat the asparagus water and add 1 tablespoon white wine vinegar. When the water is simmering, slowly add each of 4 eggs to the pan, swirling them into the water as they go. I recommend cracking the eggs into a small glass bowl first, so you’ll be able to catch any shell or imperfections. Let them poach for about 3 minutes–the whites will be set but the yolks will still be runny. Remove from the pan with a slotted spoon and blot dry on paper towels.

Thinly slice a fresh rustic or sourdough bread. Toast until golden brown. Cut a garlic clove in half–as soon as the toast comes out of the oven, rub the bread with the cut side of the garlic. Serve the asparagus topped with a lightly seasoned poached egg, toast on the side. Raise a glass and cheer the simple pleasures in life.

Serves 4:

1 1/2 pounds asparagus
kosher salt
Parmesan cheese
olive oil or melted butter
freshly cracked black pepper
white wine or distilled vinegar
4 extra large eggs
rustic or sourdough bread
garlic clove

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