I don’t know about you but everywhere I turn, there are recipes for asparagus.
It is the spring vegetable that goes with everything!
I’ve been making grilled asparagus, baked asparagus, salads with asparagus, Korean bibimbap with asparagus, but this particular recipe might be my absolute favorite!
But first, here are some fun facts about this strange vegetable. Did you know it takes three years from seed to harvest asparagus? They start off the size of a needle in the first year, and they’ll finally get big enough by the third year.
The biggest production of asparagus comes out of China! Who knew they grew the most asparagus? But actually, Oceana County in Michigan is the asparagus capital of the world, producing two-thirds of Michigan’s asparagus and hosts an annual Asparagus Festival.
My favorite fact about asparagus is that Roman Emperor Caesar Augustus loved asparagus and even came up with a saying in Latin “Velocius quam asparagi conquantur,” which translates to “Faster than cooking asparagus.” Caesar was telling people to get going, to get moving, go faster with this expression.
Ingredients:
- Asparagus
- 3 eggs
- Salt
- Pepper
- Olive oil
Directions:
- Preheat your oven to 450 degrees Fahrenheit.
- Break all the stems of the asparagus where they naturally bend
- place the Asparagus on a baking sheet, drizzle with two tablespoons of olive oil, a pinch of salt, and pepper
- Cook the asparagus in the oven for 10 minutes or until slightly crispy
- Boil water on the stove
- Put the eggs in the boiling water for 6 minutes, then immediately put them in cold water.
- Peel the eggs when they are cool to the touch for soft boiled eggs, put the eggs in a bowl and whisk them
- Take out the asparagus and drizzle the egg mixture on top of the spears
