Asparagus is an underused vegetable.
It is delicious, not terribly expensive and versatile. It makes a great side dish, can be used as a garnish for a grilled beef filet or fish and pairs wonderfully with many sauces.
“Larousse Gastronomique,” the go- to French encyclopedia of cooking suggests asparagus be served au gratin with a Mornay sauce and lots of Parmesan cheese, in a tart, with butter and cream, and many other tempting ways.
But this week we are being healthy, right? OK, here goes. If you are a real foodie you have an asparagus dish, a cylinder shaped pot with a perforated insert, so the asparagus can be lifted out and drained.
The pot is filled with water, but does not cover the tips of the asparagus. Whether you have this cool pot, be careful how you cook asparagus. Use lots of salted water at a nice boil, constantly check it to see when it is tender. Do not overcook asparagus. It is done as soon as it is tender, not mushy.
ASPARAGUS AND EGGS
1 bunch asparagus
1-2 tablespoons butter
2-3 farm-fresh eggs
Cook the asparagus as described above and drain. Slowly simmer the eggs in as little butter as you can, using a non-stick pan will help. Plate the asparagus, top with the soft-cooked eggs and dust with a little freshly grated Parmesan.