Fried Egg, Asparagus, Crimini, Surchoix De Chevre
The sign said spring chicks available for order at four dollars and seventy five cents each.
With the first delivery of April 1st already filled, an indicator that a number of folks have now graduated towards the concept of fresh home pastured eggs in the raising of backyard chickens.
Not residing in a community where such adventure would be permitted, contentment still inspires awe in the newness of the season upon us, the time of new birth and renewal.
Despite continued cold, an area nursery center displayed limited vegetables readying for digging up the raised beds and preparing the soil among varied selections as red and green cabbages, leafy green kale along with an interesting variety of a more delicate, shapely cousin with pink tinged trim.
There were Swiss chard and mustard greens and inside the sliding doors requiring a good yank to get in and out was the warm interior nursery who’s long wooden planks set small containers of fresh herbs spreading tiny stems with sprouting shades and shapes showcasing another peek among the broader garden varieties shortly ahead.
Not yet entirely motivated for setting down a worn metal shovel digging defrosting soil, setting a solid plan for maximizing the seasons supply ahead though is on the agenda. With a twenty percent sale at the local Primex garden center the only regret was not picking up one of those cute garden plan books where one can map out in full detail the ins and outs of an efficient and abundant selection of choice foods that will set between the cuts of washed out railroad ties in a precisely designed rectangular arrangement.
Renewal shows its face at every market in square silver tins lined with water that host bunched green tipped stalks of the slender crisp variety barely requiring a mere stingy snap from any vague toughness at the base.
Roasted with a bit of olive oil, salt, and pepper in short order yields full flavor along with its brightly retained color.
Scuffed, dirt specked brown crimini mushrooms continue to flourish and combine flavors and textures harmoniously arranged in combination with the finished spring pencil shaped asparagus, further enhanced at center, bright white, golden yellow centered juices of a fried egg.
Stirred and scattered emerge fresher scents and more pronounced flavors including generous market bunches of herbs, large shaped leaves of Italian parsley and elegantly lengthy sprigs lined with budded thyme.
Inspired too with a newly found cheese, Surchoix De Chevre, a creamy, pale, hard goat cheese imparting a mellow, flavorful tang finishing off the Plat du Jour, Fried Egg, Asparagus Crimini Surchoix De Chevre.
Imported from Switzerland, this unique find recently identified among the huge domestic and imported selections at Wegmans turned into a great new favorite sliced then broken into small coarse size pieces which tuck and snuggle well between those renewed flavors bursting forth highlighting the new season, this year, particularly, and especially welcomed and appreciated, the breath of spring.
- 1-1 1/2 pounds thin Asparagus, tough bottom pieces of stalk lightly snapped off
- 3/4 pound Crimini Mushrooms, halved, quartered pieces
- 4 ounces Surchoix De Chevre, thinly sliced, broken into coarse bite size pieces
- 2 tablespoons each olive oil for asparagus and mushrooms
- 5 sprigs fresh thyme, leaves removed from sprigs
- 1 teaspoon chopped fresh parsley
- 4 large eggs
- 1 tablespoon butter, plus more
- coarse kosher salt
- cracked black pepper
- Preheat oven to 350 degrees.
- Set just rinsed asparagus with some water droplets still clinging to the stalks onto a parchment lined baking sheet, toss with 2 tablespoons olive oil and a generous pinch each salt and pepper. Roast around fifteen minutes. Transfer to a cutting board to cool then cut stalks on an angle into a half or three-quarter inch bite size pieces. Tumble into a medium- size glass bowl
- On medium high temperature, heat a large nonstick saute pan, pour in 2 tablespoons olive oil, swirl to cover bottom of pan. Drop mushrooms evenly around pan and cook without disturbing around two minutes to sear, then shake pan to cook evenly sauteing another three to four minutes. Sprinkle in 1 teaspoon fresh thyme and a large pinch of kosher salt and cracked black pepper. Tilt the cooked, seasoned mushrooms into the bowl of roasted, chopped asparagus, stir gently.
- Arrange the asparagus and mushrooms on the plate creating an outer circle all around.
- Evenly place coarse broken pieces of the Sur Choix Chevre cheese tucking in around the vegetables
- Heat nonstick saute pan, melt 1 tablespoon butter, fry the eggs, adding more butter if needed, covering with a lid for the last minute until done, sprinkle with salt and pepper.
- Set each fried egg to the center of the plate surrounded by the arranged vegetables and cheese Sprinkle over the chopped parsley and remaining thyme