So where do we begin? It's been nearly three months since our last blog post.
Here are the highlights:
- Liz is going back to school
- Liz has her license
- I finished another graduate class
- Farmers market season began
- We cooked but didn't post about it
Over the course of the next few weeks we'll post about some of the things we cooked over the past few months. Here is one, I made scrambled eggs with chives over asparagus. To the recipe!
Ingredients:
- 1 pound thin asparagus
- 4 large eggs
- 2 tablespoons of heavy cream
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1 tablespoon thinly sliced fresh chives (from our window boxes)
To begin, set oven to warm. Then hold a asparagus spear in both hands, bend it gently; it will break naturally at the point at which the spear becomes tough. Repeat with remaining spears. Set the tender ends aside with all the tips pointing in the same direction; discarding the tough ends.
In a small bowl, beat eggs and cream together with a fork. Make sure to "measure twice, cut once" on adding the liquids so you don't waste 4 eggs like I did.
In a large skillet, bring an inch of water to a boil over high heat. Add asparagus, keeping all the tips pointing in the same direction. Boil until just tender, about 2 minutes. Lift asparagus out with tongs and transfer to a clean dish towel. Pat dry. Drain skillet, return the asparagus to the skillet and toss gently with 1 tablespoon of butter and salt to taste, taking care to keep the tips pointed in the same direction (I never figured out why they care about this so much). Transfer
asparagus to serving platter and place in oven to keep warm.
The directions call for making the eggs using a double boiler, which we don't have, so I just made scrambled eggs as I would normally with the chives mixed in. The directions say you should put the eggs over the asparagus just as they set. I just finished them and spooned them over the warmed asparagus.
This one is out of the book "Fresh From the Farmers' Market". The book is very useful, it outlines how to pick the best of different kinds of food and how to store them. For example, strawberries shouldn't be stored in the containers they come from in the store. They want to be stored in an airtight and dry container. So I now move the strawberries into a Tupperware with paper towels when I get home and they last longer.
More posts soon we hope!
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