I don’t know how much of it can be attributed to the fact that asparagus is the first fresh new vegetable of the spring, but my love affair with these crisp stalks grows each year. This is my favorite way to enjoy them, and works as the ultimate market-fresh, fast-food meal whether for breakfast, lunch or dinner.
Getting my son to embrace asparagus with the same enthusiasm has been more difficult. One day last spring, after I’d all but given up, he snatched one off my plate declaring, “Ooh, a giant string bean!” — and then proceeded to devour the rest of my serving! Since then it’s still been hit or miss, and I’ll switch between calling them asparagus or “super string beans” just in case the terminology makes a difference. I keep making them the same way I made them that time, though — pan-roasted with butter rather than oven-roasted with olive oil. I think the butter gives a sweeter carmelization, and I prefer it even if he doesn’t always appreciate them.
While I prefer them with poached eggs, the runny yolks serving double-duty as dressing, you can certainly try it with your kid’s favorite style of eggs. Mine is obsessed with hard boiled, lately.
Recipe: Roasted Asparagus with Poached Eggs
- 1 pound fresh asparagus, ends trimmed
- 1 tablespoon butter
- sea salt and pepper
- 4 eggs, poached
- grated parmesan or pecorino cheese
- fresh chives, finely sliced (optional)
Instructions: Heat a large skillet (I prefer my cast iron) over medium high heat. Melt the butter, then add asparagus and cook, turning just once or twice, until stalks begin to brown in spots, about 8-10 minutes. Remove from heat and season with salt and pepper. Cover to keep warm while you poach the eggs. Divide asparagus and arrange on dinner plates. Gently place one poached egg on each plate, on top of the asparagus, and sprinkle with parmesan cheese. Serve with French bread or whole wheat toast. Makes 4 servings. Enjoy!
Toddler-friendly tip: You can trim the asparagus into shorter pieces and encourage your little one to dip them into the yolk.