Every season is my favorite season.
I guess this happens when you grow up with two seasons: summer and summerer.
I lived in southern California until about age 11 and then lived in the Phoenix area until 22. I didn't experience snowfall until 23 when I moved to Colorado for graduate school. I remember hearing for about a week that it was going to snow—the anticipation was killing me. I was sitting in my office, looking out the window, when it happened.
I ran outside like a child, face up to the sky, mouth open—ready for someone to have men in white coats take me away. But I didn't care. It seemed so magical to me. It covered every dirty, unattractive blemish. It still seems that way to me—almost ten years later.
Since that first snow I've seen how harsh the seasons can be. I've experienced destructive lightning, rain, flooding, ice, and snow. And I'm never more amazed than when—each March—the soil gives way to new growth, the trees sport their new buds, and we see just how forgiving the earth can be—just like people.
When asparagus makes its first appearance at our local market, we know that warmer weather and longer days are around the corner—the earth forgives yet again.
This recipe is simpler than simple—calling it a recipe at all feels a little over the top. It does, however, make a beautiful breakfast that celebrates the season. So, grab some eggs and get to crackin'.
TO MAKE THIS RECIPE YOU WILL NEED:
12 asparagus stalks (thick ones), woody ends removed
2-3 tablespoons olive oil
2 ounces Parmesan cheese, shaved
Prepare-agus... the asparagus. Using a vegetable peeler, start at the top of the stalk and peel ribbons all the way to the end. You'll be left with a thicker piece, which is ok. Toss asparagus with a tablespoon of olive oil and a little salt and pepper.
Arrange asparagus in the skillet. Create little dams with the asparagus ribbons, building up the walls so that the eggs will stay inside.
Cook your eggs. Heat your pan with the asparagus over low heat for several minutes. Add a small amount of olive oil to each open space. Heat for another minute. Crack an egg, being careful not break the yolks, in each open space and cook until the whites are set and the yolks are runny, about 4-5 minutes.
Remove from heat. And top with more salt and pepper and sprinkle with Parmesan cheese.