November 27, 2014
I love making dishes like this on the weekend. Beautifully cooked asparagus sautéed in a hot pan with macadamia oil, fresh garlic and fresh herbs, served with a side of eggs over easy with the yolk still runny. This just screams simple perfection to me!
This dish is vegetarian, paleo friendly, grain free and, of course, free from gluten, dairy and sugar.
Have you noticed how beautiful the asparagus is this time of year in Australia? I have been ordering two bunches of them each week in my organic fruit and vegetable box from Home Fresh Organics. They are beautiful and tender, especially when eaten soon after buying them.
I get really excited when asparagus is in season. Asparagus is such an interesting vegetable. The top is sweet and delicate, and the flavour and texture changes as you eat further down the stem. I have seen on many cooking shows that the key to eating asparagus is to remove the woody part of the stem. You can either trim the bottoms off, judging where you should make the cut to ensure you remove most of the woody part of the stem. Alternatively, you can give each asparagus stalk a little bend to allow the stem to naturally break in two. If you’re not sure when I mean, then check out this demonstration by A Veggie Venture on how to bend and snap your asparagus.
For me, asparagus and eggs compliment each other perfectly. The creaminess of the runny egg yolk works beautifully with the earthiness of the asparagus. In this dish, the runny egg yolk mixes with the fragrant macadamia oil, infused with garlic and herbs through the cooking process, to make a rich and salty sauce. It is so delicious and really simple to make.
This recipe serves 2.
This Asparagus and Eggs recipe is wonderful for breakfast, but it also makes a delicious and easy lunch or dinner.
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