It’s April, and we’ve only left the cold temperatures and blankets of snow. With the bitter frost behind us, warm weather is creeping in. What better way to celebrate the arrival of spring than with this iconic springtime crop, asparagus! Asparagus usually start popping up around May but their season does not linger too long, so make sure you take advantage and grab some asparagus in local upcoming markets around the Seacoast. Their short season is one of the reasons why people are so excited for this perennial crop, and not to mention their sweet and tender flavors. Asparagus in the spring are best eaten on the day of harvest (or within a couple days), and should not be over-prepared. Try this simple recipe, that surely will not disappoint.
1 pound asparagus, tough ends trimmed
1/2 cup olive oil, divided
Kosher salt and freshly ground black pepper
Adjust oven rack to middle position and preheat to 500 degrees . Line a sheet try with tin foil and toss asparagus with 2 tablespoons olive oil. Season to taste with salt and pepper then place in the oven. Roast until asparagus is tender and beginning to brown in places, about 15 minutes. Remove from oven and tent with foil.
Heat oil over medium high heat until shimmering. Carefully add one egg to the skillet. Cook until egg whites are set, spooning hot fat over the top, about 1 minute. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat with remaining eggs.
Divide asparagus between four plates and top each with 1 egg. Season with salt and pepper and serve immediately.
Recipe Adapted from seriouseats.com