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.