If you don’t count pollen, spring is a great time of year. Days are warmer and with more sunshine.
The birds have come back to the houses they left last fall. Flowers are colorful. And, farmers’ markets and roadside stands are beginning to flourish.
We visited the New Britain farmer’s market that recently opened. There were several vendors with everything from ice cream and preserved items to herb plants and early produce. The two main things we wanted were strawberries and asparagus. And, we found both.
The asparagus was fresh. It’s one of my favorite foods. I’ll buy it only from a local grower when it’s in season – late spring. I try to eat it every day while it’s here. If it doesn’t “work” with the meal we’re having, I cut some up to add to my salad.
I never had thought of asparagus and eggs. So, I decided to create a dish. Below is my new way of eating asparagus with eggs.
I always use a cast iron skillet when I fry or scramble eggs. I heated about 1 Tablespoon of olive oil in the medium-hot pan. While it was heating, I broke the tough ends from two stalks of asparagus that I froze for soup later, and chopped them into half-inch-long pieces. Then, I cleaned and diced a fresh scallion.
In the meantime, I scrambled two eggs with about a Tablespoon of milk. When the scallion mixture was ready, I added the eggs. I allowed it to sit for a couple of minutes, then slowly stirred until the eggs were set to my liking. I added some garlic powder and fresh ground pepper.
This with a piece of toast, a salad, and my glass of wine was pure delight. Try it.
Enjoy and stay safe!
If you have any questions or suggestions for this column, please contact me either through this newspaper atbuckscountyherald.com or directly at guthrielatason@verizon.net.
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