Steamed Asparagus with Fried Eggs and Pecorino

News: Before we get into the actual post and recipe, I wanted to share that The Boys Club, the cocktail blog that I am the Managing Editor for, has been nominated in the Best Cocktail Blog category in the 2013 Saveur Food Blog Awards.  We are so thrilled and proud of all of our incredibly talented contributors.  Voting is taking place over on the Saveur site until midnight on Friday, April 19th.

While flipping through the latest Bon Appetit I was struck by a page filled with simple, single-line recipes utilizing asparagus.  These dishes, the ones that require little fuss but magically transform into beautiful, rustic plates, are why I fell in love with cooking.  This recipe for steamed asparagus topped with a fried egg and shaved parmesan (modified here by switching it out with pecorino) stood out and I immediately marked it. I sat down and treated this as a light lunch, paired with a glass of wine (nothing wrong with a little lunchtime vino).  Even though we've had some fickle weather, a meal like this reminds me of how much I look forward to summer afternoons.  The way this year has been flying by, I expect them to be here before I know it.


Steamed Asparagus with Fried Egg and Pecorino


Asparagus, washed, trimmed and steamed


Pecorino cheese, shaved

Salt and Black Pepper


Drizzle steamed asparagus with olive oil. Top with a sunny-side-up egg and shaved Pecorino; season with salt and pepper.

Tags: Vegetarian, Side Dish


Garlicky Collard Greens


There have been lots of things happening here on my end, but none of it is remotely related to these recipes. So, I've been a little late in sharing.  The big news of the moment is that I'm an uncle... again. Bryn Scarlett arrived on the first day of spring, though it was a snowy one and not very spring-like.  Hopefully her arrival means that warmer and sunnier days are on their way.  What it definitely means is that I will have another little child to run around with, to tickle and hug, to feed junk food, and to teach how to cook.  I can't wait to snuggle with her and soothe her when she cries.  I'll sing to her as she falls asleep in my arms.  And when she poops, I will pass her off to her mother or father.  Oh, I just love being an uncle!

And now on to the collards.  Yeah... I'm not sure where to go with this.  There's not really a good way to transition. This came out of desperation... we were either going to cook with them or they were just going to wilt away in our produce bin.  Collard greens often get neglected in our house. I don't know what it is about them, but I've never really been a fan.  I do know what the problem is actually... I haven't cooked them properly.  In the past, I've thrown them into dishes without much thought.  They come out tough and tasteless.  But I went in wanting to give my all.

Here's a great example of how when you put a little thought and care in how you treat an ingredient, you can come out with a pretty stellar dish.  The mixture of garlic and spice make for a lively side.  And, hey, I've learned that if you blanch the greens, they come out tender.  Sadly, I'm just figuring that out now.  After all this time.  Better late than never, right?


Garlicky Collard Greens


3 bunches  collard greens, washed, stems removed, and cut into 1 inch strips

1/4 cup olive oil

4 garlic cloves, sliced thinly

Salt and pepper

Red pepper flakes, optional

2 cups cooked rice, optional


1. Bring 1 quart of salted water to a boil in a pot.  Add the collard greens and cook for 10 minutes, stirring occasionally.  Drain greens in a colander.

2. Heat the olive oil in a large sauté pan on medium-high heat.  Add the garlic and cook for a minute, making sure to stir it continuously.

3. Add the collard greens, season with salt and pepper, and cook for an additional 3 minutes, or until the greens have wilted.

4. Transfer to a platter and season with red pepper flakes.  Serve with rice.