We are in the midst of that brief season when we must gorge ourselves on asparagus, for all too soon, it will be gone. Overindulgence is the key so that we don’t miss asparagus too much once its season is over, but rather let our longing build up slowly until the next spring.
Asparagus and eggs are a classic combination, and I celebrated Mother’s Day by eating a variation of this dish twice. Of course, the classic asparagus-and-eggs dish is crisp-tender spears topped by a fried egg and Parmesan shavings, which is always satisfying, but I encourage you to try something new.
For brunch, mix chopped, crisply cooked asparagus with fluffy, cheesy scrambled eggs. For dinner, try blanched, chilled asparagus spears drizzled with red wine vinaigrette and chopped hard-boiled egg.
I’m sure there are many other ways to combine these two great ingredients. How many can we try?
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