Wednesday, May 29, 2013
Today’s post is short and simple, the logical complement to my “Asparagus for Breakfast? Yes, Please” piece. Just a couple of photos, really, to illustrate the concept of eggs for dinner while still keeping with the asparagus theme. The only difference from yesterday’s preparation is that in today’s prettily-plated meal I’m using two sunny-side up eggs rather than one, substituting purple radish greens for micro peppercress, and including a few more spears of roasted asparagus. It is supper, after all.
I enjoy eggs for my evening meal every now and again, most frequently in omelet or frittata form. But when asparagus is in season, I like to keep things simple and allow the vegetable to take center stage. I’m not the only one who thinks this, of course: the combination of eggs and asparagus is traditional French fare. Yet I’m sure at least some of you are thinking “Seriously, that’s dinner?” Let me thusly say right now that a meal like this one is certainly categorized under “light eating” and could easily be paired with a bowl of soup or a hearty side salad for more calories and nutrients to keep you from ordering a pizza once you’re done.
How about serving your asparagus-and-eggs supper with a gorgeous spring salad bursting with tender mixed lettuces like spinach, pea tendrils, and purple kale and topped with watermelon radishes, grated candy cane beets, purple onions, and sprouted lentils? A perfect celebration of spring in and of itself, this salad, with its vibrant palate of purples, pinks and greens.
And, as it turns out, just about every ingredient in this meal, including the eggs, is from my farmers’ market. The only exceptions are the extra-virgin olive oil and balsamic vinegar dressing my salad and the sprouted lentils.
A quintessential spring supper loaded with nutrients, bursting with bright colors, dancing with seasonal flavors, and supporting local businesses to boot.
Not bad. Not bad at all.