Monday, May 25, 2009
After picking up a bunch of fresh asparagus, organic eggs, and a hunk of bread from the Saturday Greenmarket, I now prepare a leisure weekend breakfast.
First, make coffee (saving the used grinds for the yard, of course.) While it's brewing, I put a greased frying pan on the gas, wash and snap the ends of asparagus. Let's not skimp at all, let's cook a handful! As I sip coffee, I slowly pan roast them, turning once or twice for an even roast. When they are done, take 'em out, and add a pat of butter. It slides down to the middle of pan where it creates a foamy puddle, quietly sizzles, browns a bit, releasing the sweet aroma. Two eggs into the pan, sunny side up. Oh, and let's not forget the toast.
The whole process could take up to 30 minutes until I can sit down. But, patience my dear...this is so good...