Well I guess it's only 1 mile technically if you count the distance from my house to the Strathcona Farmer's market where I bought the ingredients for today's super-easy brunch. But I guess the whole point is not how far I traveled to procure the food, but how far the food traveled to where I procured it. Otherwise I could feel a whole lot better about those Philippine mangos I bought the other day.
The farms where the eggs and asparagus came from are easily within 100 miles of here though. I love the idea of coming home from the farmers' market and throwing together a quick lunch out of asparagus picked fresh and eggs collected today - served alongside bread baked fresh at one of the two bakeries a half block from my house.
Fresh certainly tastes better. Even the baby loved it. The baby who's going to be one on Monday. Eek.
Try this out for a quick and amazingly flavourful lunch. Throw in some nice fresh dill if you've got it. Don't forget the bread to soak up all the lemony buttery juice left on your plate. And make sure you eat it outside in the sun.
Poached Sunworks Farm eggs on Edgar Farm asparagus with lemon butter
Serves 2
- 1 bunch asparagus
- 1 small knob butter
- 1 Tablespoon each water and lemon juice
- 4 eggs
- 2 Tablespoons butter, very soft, almost melted
- 1 Tablespoon lemon juice
- salt
- pepper
Snap the ends off the asparagus and rinse well. If it's quite gritty let it soak for 10 minutes in warm water and then rinse well. Melt knob of butter in a frying pan over medium-high heat. Lay the asparagus spears in hot butter and drizzle over water & lemon juice. Use tongs to move the asparagus back and forth in the steam and melted butter until asparagus is cooked but not floppy, about 6-7 minutes. Set aside.
In a large-ish pot heat about 3 inches of salted water until it is just barely bubbling. Poach eggs according to these instructions.
While eggs are poaching, whisk butter and lemon juice together in a small bowl. If you can't get it to blend, pop it in the microwave for 3-4 seconds. You should be able to get it to blend, and stay suspended, nicely after that. Stir a bit of salt & cracked pepper and chopped dill, if you are using it. Set aside.
Use tongs to arrange asparagus on each of two plates. Top with poached eggs and drizzle over sauce.
Remember the bread or risk horrifying your husband by licking your plate. Not that anyone I know would ever do that. I'm just saying.
Ah, lunch doesn't need to be any more complicated than this. Eggs and asparagus, in almost any form, are one of my favorite food combinations -- and if there's a bit of thyme from my garden, well, it's just perfect.
Posted by: Lydia | June 02, 2008 at 06:25 AM
Proving that simple food is the best kind. I can taste it.
Posted by: Katerins | June 02, 2008 at 09:15 AM
I really like the idea of fresh asparagus, with yolk-still-liquid egg, and lemon flavor. Simple, yet glorious. Farmers Markets at their best. And the fact that I feel virtuous for procuring all from the farmers market only improves the flavor!
Posted by: Neen | June 17, 2008 at 04:58 PM
Here's a hint I learned from my dad: if you add a tablespoon or two of vinegar to the water, the eggs will not spread as much during the poaching process. Works great!
Posted by: Josephine | June 27, 2008 at 03:13 PM
At risk of being pedantic, Edgar Farms is near Innisfail - just slightly more than 100 miles from Edmonton. However, their incredibly sweet and tender asparagus is enough to make even the most devoted locavore cheat on their 100 mile diet. A heads up that this Saturday (July 5) is their last day at the Old Strathcona and downtown markets.
Posted by: Russ | July 04, 2008 at 12:42 PM
i dont really like asparagus but i will try this dish i think i might change my mind... looks and sounds delicious
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Sounds terrific!
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Cheers.
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