Spring Eggs with Asparagus

I stumbled upon this recipe last night from The Perennial Plate and decided to try it for breakfast since I had almost everything I needed.

The Perennial Plate is a weekly webseries in which chef/activist Daniel Klein explores different aspects of food in Minnesota. Topics so far include foraging for morels, making cheese, and butchering a Thanksgiving Turkey. I highly recommend the series. They also host Harvest Dinners as a sort of underground restaurant. Alex and I attended the most recent dinner and had a fantastic meal, every part of which was local. If you are in the Twin Cities, you should definitely check one out.

Anyway, I didn't quite have all the ingredients, plus I added some morels, because the other day I was at the grocery store and decided I felt like spending over $7 on two mushrooms (they were pretty big, but still, these things are $40/pound). Needless to say, they are totally optional.



Spring Eggs with Asparagus
Adapted from The Perennial Plate

2 eggs
1 1/2 tbsp butter
4 asparagus spears
Olive Oil
Red Wine vinegar
Morels or other mushrooms(optional)
Wild Ramp Pesto

Whisk the eggs in a small bowl and pour into a cold pan. Heat, along with 1/2 tbsp butter, over low heat and stir constantly.

In a skillet, sautee the mushrooms in butter, then set aside. Add olive oil to the pan and when hot, add the asparagus spears and cook until bright green. Add the rest of the butter and a splash of the red wine vinegar, cover, and cook until tender (1-2 minutes).

Serve with a dollop of ramp pesto.



PS- These are the eggs this blog is named after. Just LOOK at those yolks. They are from Prairie Pride Farm in Mankato and I have yet to find any other eggs that are bright and delicious. Check them out at the St. Paul Farmers Market.