Asparagus are at their best at this moment. Tender, succulent and fresh enough to use the spears entirely without having to remove any “tough ends. They are also inexpensive. It is officially spring and this is the time when asparagus is in the peak of the season. To me they look like they could not wait to pierce their heads out through the warmth of the soil into the blue skies and sunshine. They are indeed a celebration of spring.
I have a very simple recipe today and very adaptable. This is something that works for any meal any time of the day. I am not sure it qualifies as a recipe, but I wanted to add it anyway in my food chronicle.
This is the most beautiful time of the year. The bright blue canopy above and the soothing air pulls me outdoors. I have started preparing the beds to plant herbs and vegetables, cleaning out weeds, fertilizing the soil and loosening them. Soon seeds will be sown, little plants will find new homes and there again we have another fresh start.
For the past few weeks, I have been having them almost every day in some way or the other – a sort of tradition that I follow every year. This simple dish just happened to be my lunch. Since I am usually home by myself during lunch time, I try to fix something quick and easy; mostly salads, one pot meals or food cooked all together in a skillet.
Asparagus hails the new beginning; fresh, energized and ready to move ahead. Even if spring is practically invisible this year with most parts of the country will under the spell of snow, the appearance of these delicate, green spears in the market marked with an outrageously low price tag usually means spring is not far away.
While one might spot asparagus all year round looking as green and fresh in the super markets, the price will tell you if it is in season. The asparagus in spring time snap rather than bend. You might be able to pierce the thickest part of the spear quite easily with a knife. During spring time. they are also much slimmer.
Fried Egg with Asparagus and Feta Hash
Ingredients: (Serves 1)
- 1 2-15 tender asparagus spears, sliced with tough ends removed
- 3 tablespoon chopped onion
- 1 large vine ripe tomato, chopped
- 2-3 tablespoon diced feta (adjust amount to taste)
- 1/2 tablespoon ghee/melted butter/olive oil (adjust amount. I have used a ceramic pan which technically needs no oil to cook)
- 1 egg
- salt and pepper, to taste
- red crushed pepper, optional
- fresh herbs: flat leaf parsley or cilantro or whatever you prefer
Note: I have only mentioned the vegetables I have used. Anything you want may be used here. Some ideas are spinach, potatoes, mushrooms, and red peppers/roasted red peppers, sun dried tomatoes.
Heat ghee/oil in a pan. Add the red crushed pepper if you are using and allow it to brown.
This imparts a nice smoky flavor that I love. (Skip it if you do not want the flavor or the heat). Now add the onions and cook for a couple of minutes until translucent.
Add the chopped tomatoes and salt and pepper. Cook until the tomatoes are tender and gets mushy and the oil starts to separate from the sides. Now add the asparagus and toss them well. Cook until they are tender crisp but still green. It should take only a few minutes and the tender spears cook very fast.
Flatten the contents in the pan and break the egg on the top, like sunny side up. Add the feta on the sides. Cook at low heat until the egg is set the way you want it to. The feta will start to melt too. Adjust salt and finish with freshly ground black pepper and herbs.
Preparation Time: less than 15 minutes
Cooking Time: 15 minutes
Difficulty Level: Very Easy
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