Spring is such a lovely time of year. The moment when the sun breaks through the clouds in a serendipitous shower of light is all it takes to lift spirits after months of rain here. The flowers are starting to bring bright color to our world and the Bellingham Farmer’s Market just opened with their traditional “tossing of the cabbage.” I love each season for different reasons and with Spring, it’s the beauty of new growth and the bounty of fresh local produce. The first produce that we seek out in the spring is asparagus.
We gorge ourselves on local asparagus as soon as it’s available. We heap our plates with tender green spears fresh picked that morning and grilled to a tender crisp on the barbecue. Seriously, we could live on grilled asparagus. Add some Parmesan melting on top and a sprinkling of capers and I am in heaven.
Parmesan Asparagus with Poached Eggs
- 1 pound asparagus
- 2 tablespoons unsalted butter, melted
- 1/4 cup Appel Farms Parmesan
- 1 tablespoon white wine vinegar
- 4 large eggs
- 4 tablespoons capers
- Preheat the oven to the lowest setting.
- Wash and trim the asparagus and toss with melted butter. Place asparagus on a preheated grill. Grill until cooked but still crunchy (the time will vary depending on the thickness of the asparagus and your grill). Watch it carefully because they cook fast. Arrange the asparagus in 4 oven proof dishes. Sprinkle with the Parmesan and place in the oven to keep warm.
- Fill a wide pot with water 1 inch up the side. Add vinegar and bring to a simmer over medium heat.
- Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel and set on the asparagus.
- Sprinkle with capers, add salt and pepper to taste. Serve with toast, if desired.
Adapted from Gwyneth Paltrow’s recipe in Food and Wine Magazine.