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Though nearly a month ahead of schedule, fresh asparagus is here. You can thank a run of unseasonably warm weather (at least here in the Midwest), but now I just have to figure out what to do with it. I decided to keep it simple. One of the easiest and most satisfying ways to enjoy fresh asparagus is to pair it with an egg, which is exactly what I've written about numerous times before. But I've never combined the two in quite the way prescribed as in The Splendid Table's How to Eat Supper, which aims to make an easy dish even easier.
How does one do that? Well, by making it a one skillet dinner, that's how. A large skillet is placed under the broiler until hot, and then chopped asparagus and onion are added. When they are tender and sweet, they are shoved to the sides, clearing the middle for you to crack four eggs right in. Since I have an issue with breaking yolks during the cracking process, I first cracked them into a small bowl and then added them in. Either way, the skillet is placed back under the broiler, and the eggs are cooked until the whites are firm but the yolk is still runny. The only embellishment is freshly squeezed lemon juice and a few slices of crusty bread. I can't think of a better way to welcome in spring, even if it is a little early.