Simple Asparagus Lunch

Hello and Happy Friday to you.  Let’s do lunch.

Let’s keep it simple.  1 delicious veggie + 1 delicious egg kind of simple.  A sprinkle of fresh sea salt, a few grinds of black pepper and a drizzle of olive oil kind of simple.

Joy loves it.  I love it.  You’ll love it.  It’s that simple.

Simple Asparagus Lunch
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I like to boil the asparagus then blanch it in ice water to keep it extra vibrant.  This also means it’s cold.  I don’t mind it cold.  You can skip the blanching step or blanch it and then saute it afterward but that’s getting a bit complicated and we already decided that this was going to be simple.

Asparagus
Egg
Coarse Salt
Ground Black Pepper
Olive Oil (optional)
Squeeze of Lemon (optional)

1.  Make the hard-boiled egg:  Place an egg or two (or three) in a saucepan and cover with water at least 1 inch above the eggs.  Bring to a boil then cover and remove from heat.  Let stand 18 minutes.  Immediately cool briefly in cold water to prevent further cooking.  Tap to crack shell, roll between hands to loosen shell, then peel.

2.  Make the asparagus:  Bring a pot of water to boil.  Plunge in asparagus.  Boil 3 to 6 minutes depending on thickness until crisp-tender.  If you’d like to keep that vibrant green color, plunge into an ice-water bath then drain.  Or simple, just drain and serve warm straight from the boiling water.

3.  Put it all together:  Place the asparagus on a plate.  Cut up the egg however you’d like and place on top.  Salt and pepper to taste.  Drizzle olive oil or lemon juice over top.

Source: inspired by Joy the Baker who was inspired by Sophie Dahl

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