In my last post about asparagus season I asked if anyone had any great recipes for asparagus I didn’t get too many replies to this question so I thought I would share some of the ways that we eat asparagus this spring.
This morning when my husband went to open up the chicken coop I asked him to go to the garden and cut the asparagus that was ready. I knew there were at least a few shoots that were the right size. He came back with four or five shoots and that was just the right amount for what I had planned.
Now when I think breakfast I usually don’t think vegetables. I’m sure it’s because of the way I was raised and perhaps even a cultural thing but veggies are usually eaten later in the day. The exception is when I make an omelet.
My recipe this morning included –
3 Eggs (farm fresh)
4 shoots of Asparagus
1 pre-cooked Sausage Patty – (This was left over from yesterdays breakfast)
Asiago and Swiss Cheese
I started by putting a little oil in the pan and lightly cooking the asparagus. I beat the eggs then added them to the pan and covered it and let it cook a little while I cut the sausage into small pieces. I then added the sausage and covered it again and let it cook on low. I cut some asiago cheese and tore a slice of Swiss cheese into a few pieces. Once the egg looked mostly cooked (no more runny stuff) I placed the cheese pieces on top and covered it to let the cheese melt. I am really am not good at folding an omelet and making it look good so I usually just leave it open.
My husband wanted his to go so I made it into a sandwich.