Food | Oregon | Laurie Wolf's Recipes

Laurie Wolf’s Seasonal Recipes: Asparagus & Eggs

OPB | April 3, 2013 7:15 a.m. | Updated: March 27, 2014 10:57 a.m.

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Bruce Wolf

Portland’s extraordinary food scene seems to be growing daily.

New restaurants, food carts, overflowing bounty at the many farmers markets and interesting small food and drink businesses continue to get more plentiful and exciting.

Crazily delicious doughnuts with blueberry and basil, burgers in all sizes with amazing fries, salads from restaurant gardens, even on rooftops.  

Ethnic food gets better all the time, and bars serve cocktails that include just about every fruit and vegetable you can think of. And of course, pork products appear where they never have before.

As a food lover, chef, cookbook writer and recipe developer, my goal is to bring these foods to you, with recipes and products that will make your culinary home life more adventurous and fun. As the seasons change so will the star players, enabling you to be seasonal and sustainable in the most delicious way possible.  

Dining out this spring, I was once again reminded that when asparagus begins to make appearances it is often accompanied by an egg or two. A terrific combo, I have created some simple recipes that highlight this duo’s compatibility. It’s kind of interesting that most recipes could be prepared for breakfast, lunch or dinner. I guess it’s the egg. And the bacon.

Enjoy!


Egg-Topped Garlic Asparagus

Bruce Wolf

Simple and delicious, in this recipe the tender egg contrasts perfectly with the crunch of the asparagus. If you are so inclined, lay a paper-thin slice of prosciutto or country ham over the asparagus before placing the egg on top. (For a gluten-free version, leave out the breadcrumbs.) 

Ingredients (Serves 2)

  • 1-2 tablespoons good quality olive oil
  • 20 thin asparagus spears, bottoms trimmed
  • 1 clove minced garlic
  • 2 large eggs
  • Coarse salt
  • Coarse black pepper
  • 2 tablespoons shaved Parmesan
  • 2 tablespoons bread crumbs, toasted*

Directions

  1. Place the olive oil in a large skillet and heat on medium. Add the asparagus and sauté for 3-4 minutes. Add the minced garlic and continue to cook for a minute or two. Divide the asparagus between two plates and keep warm.
  2. With the heat on medium, place the two eggs in the same pan and cook until the white is no longer opaque and the yolk is set. While cooking, sprinkle with the salt and pepper.
  3. Place an egg on top of each pile of asparagus and sprinkle with the shaved Parmesan and breadcrumbs.

* Place the breadcrumbs in a nonstick skillet over low to medium heat and stir for a minute or two till golden brown.


A.B.E. Sandwich (Like a B.L.T., but not. Roasted asparagus, bacon and egg)

Bruce Wolf

Sometimes a sandwich deserves the attention you might give a traditional entrée. This is one of those times.

Ingredients (Serves 2)

  • 12 thin asparagus spears, bottoms trimmed
  • 1 tablespoon olive oil
  • Coarse salt
  • 6 tablespoons mayonnaise
  • 1-2 teaspoons sriracha sauce
  • 2 8-inch pieces of baguette cut horizontally and toasted
  • 2 slices really good bacon, cooked and drained of excess grease
  • 1 hard boiled egg, chopped
  • Coarse salt
  • ½ cup washed and dried baby arugula

Directions

Heat oven to 425 degrees.

  1. Place the asparagus on a baking tray with sides. Drizzle with the olive oil and sprinkle with the salt. Shake pan gently to distribute. Place in the oven and cook for about five minutes, until crisp tender.
  2. In a small bowl, combine the mayonnaise with the sriracha sauce.  Generously spread the sauce over both insides of the bread.
  3. Place a slice of bacon on each bottom slice of bread. Top with the roasted asparagus. Sprinkle with the chopped egg and salt. Divide the arugula between the two sandwiches. Cover with the tops, cut each 8-inch sandwich in half and serve.

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