It's Asparagus time-- what a healthy, high fiber and low calorie, nutrient dense vegetable.
Finally, your garden asparagus are shooting up and ready for picking almost daily, right?
In Germany, it's time for Spargelfest (asparagus=Spargel), where restaurants try to out-do each other with their creative takes on asparagus dishes. Their prize asparagus is often the "white" asparagus, which it the same asparagus but picked from under mulch while it's still white, before its exposed to sunlight.They are milder, but require more prep time because they need to be peeled before cooking.
I'm fine with using the green asparagus and cooking them as easily as possible, saving my time for creative dishes.
For me, cooking asparagus means steaming, either in a steamer on top of boiling water on the stove --or--easier yet--in a glass dish with a little bit of water in the microwave for a few minutes.
Here's a great little breakfast-brunch dish:
Asparagus with Scrambled Eggs on Toast
Steam 8-10 asaparagus spears and keep hot.
Toast 2 slices of rye or pumperknickel bread
(I found a bread that swirled both)
Scramble 4 eggs in scant olive oil. Season with salt and pepper.
Make yogurt sauce as follows:
3 Tbsp. Greek yogurt
1 Tbsp. lemon juice
1 Tsp finely minced onion
Salt, freshly ground pepper
Butter the toast. Divde between 2 plates.
Arrange 4-5 asparagus spears on each toast slice.
Spoon half of the eggs next on each.
Top with half of the yogurt sauce on each
Doesn't that look delicious?
And that same yogurt sauce would go very nicely on a vegetable dish, maybe drizzled generously over a platter of boiled potatoes and asparagus ???