Welcome Spring’s Simplicity
The cooking is easy this time of year. Spring offers much less variety than summer, which almost eliminates tough decision making at the farmers’ market. For me, I had to decide between buying three or four bundles of asparagus. In the summer it’ll be the a much more difficult choice of Japanese eggplants or pattypan squashes. I opted for three bundles and by Sunday night, two have been used.
I’ll know better next week.
Asparagus and Goat Cheese Open Omelet
Inspired by a recipe for White Beans and Green Onion Omelet in Jose Andres’ Made In Spain
Blanch the asparagus for 30 seconds, cut into bite-size pieces then sear on a hot, oiled pan, sprinkled with salt and pepper. Meanwhile, whisk one egg and get ready a few clumps of goat cheese. (This recipe uses Cherry Glenn’s Monocacy Gold.)
Once the asparagus has browned in spots, add more oil and pour in the egg. Run the spatula around the pan, as well as shaking the pan to make sure the egg is not sticking to the bottom. When the egg has started to cook through, drop clumps of goat cheese throughout the egg and let seep in.
When the egg is set on the bottom and still a bit runny on top, slide it onto a plate and season with salt and pepper.