Asparagus Recipe

As temps begin to warm up and sunny days out number the grey ones, asparagus begins to bare their tender shoots perfect for picking. Today I was feeling a definite longing for Spring and made this delicious and satisfying supper from thin green asparagus spears, dark green Tuscan kale and poached eggs.

If you're in the mood for something light, yet satisfying and want to push away the dark days of winter and root veggies, get your green on with this simple dinner. If you're really missing the carbs add a hearty piece of toast to round out the meal.
Asparagus & Poached Egg on Greens

Serves 2
Ingredients:
1 bunch of fresh asparagus (I prefer the thin stalks because of their tenderness)
1 bunch of Tuscan Kale or greens of your choice
2 eggs
4 cloves of garlic, chopped
3 tablespoons extra virgin olive oil
Freshly grate Parmesan cheese
1-2 hot chili peppers (optional)
Heat a large saute pan on medium/high heat and add 2 tablespoons of the olive oil. Add the chopped garlic and saute until fragrant 20-30 seconds. Next add the chopped greens and saute until wilted about 3-4 minutes (Cooking time will vary according to the type of green, so check by tasting them.) Pile the greens onto serving plates.

For the Asparagus:
Trim off the tough ends (I do this by simply snapping them off) and rinse well. Heat a large saute pan (you could use the same one in which you cooked the greens) and add the remaining tablespoon of olive oil. Once heated add the asparagus and saute about 5 minutes until stalks turn bright green and can be pierced easily with a fork. Season with salt and freshly black pepper. Be mindful and don't overcook, no one likes mushy asparagus! Nestle the cooked spears atop the greens and finish with a squeeze of lemon and grating of lemon zest.

For the Poached