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May 31, 2008



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.


Proving that simple food is the best kind. I can taste it.


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!


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!


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.


i dont really like asparagus but i will try this dish i think i might change my mind... looks and sounds delicious


We would like to feature this recipe on our blog. Please email if interested. Thanks :)



Sounds terrific!

A little recommendation, I found these to be so delicious and useful in my kitchen:





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hey friend I'm agree with this Fresh certainly tastes better. Even the baby loved it. The baby who's going to be one on Monday. Eek.

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