Spring

Asparagus 

When you buy in-season asparagus from your local farmers, it’s an entirely different vegetable from what you will find at the grocery store out of season. I eat as much asparagus as I can while it’s here. It’s good for us and abundant in the spring. Top it with a beautiful poached fresh chicken or duck egg and it makes a perfect spring lunch or light supper. Figure on five to six spears per person. 

I really enjoy the taste of grilled asparagus. You can also roast it in the oven (see note). What I am looking for is a nice crispy texture on the outside. I’m all about cooking veggies as you like them — until you think they’re done. If you like your vegetables softer, then cook them longer.  

Grilled Asparagus with Arugula, Poached Egg, and Pecorino

Serves 1 

5-6 asparagus spears
Extra-virgin olive oil
Salt
2 bamboo skewers, soaked in water for 30 minutes (optional)
Fresh lemon juice
Freshly ground black pepper
Handful of fresh arugula leaves
1 poached egg
Pecorino Romano or Parmigiano-Reggiano cheese
White truffle oil (optional)
Toasted baguette rubbed with fresh garlic, for serving

 Preheat the grill. 

Snap the woody ends off the asparagus. Brush with olive oil and season with a pinch of salt. 

Lay the asparagus crosswise on the grill. Or, for easier grilling, you can stick one bamboo skewer perpendicularly through the root ends and the other through the tip ends, skewering all the spears together. Grill on medium heat for 5 to 8 minutes, or until tender.     

Toss the grilled asparagus in a little olive oil and fresh lemon juice, then season to taste with salt and pepper. 

Arrange the asparagus on a plate, add the arugula, and top with the poached egg. Grate fresh Pecorino Romano over the top and add a few grinds of pepper. If you have it, drizzle a little white truffle oil over the arugula. Serve with the toasted baguette. 

Note: To roast the asparagus, preheat the oven to 350°F. Place the oiled and seasoned asparagus in a roasting pan, being sure not to crowd the pan. Roast for about 10 minutes, or until tender.