Asparagus

June 21, 2016

 

Morning noon and night! It's always asparagus time in the late spring and early summer when the weather gets warm and the days longer. This glorious time of yeat brings happy childhood memories for me. 

We all loved asparagus in our house. My Dad especially loved asparagus on toast for breakfast. And for that reason alone, we all loved it. He would slice big slabs of whole grain or sourdough bread fresh from the market, toast it and slather it in butter. Top with steamed asparagus and a generous sprinkling of sea salt and freshly ground pepper....et voila!

Eat this dish with a knife and fork. this is not a sandwich. It was our grown up breakfast of champions...thanks Dad

 

I've upped the ante on this breakfast treat by piling those tender stalks on a slab of Perfect Puff and adding an egg.Easier than pie and a real show stopper.

Here's what to do...

 

Preheat oven to 400F

Roll out perfect puff and cut in to rectangles - approx 4 x 5 inches - large enough to crack an egg on.

(You will get 6 portions out of a package of Perfect Puff)

 

Place pastry rectangles on a parchment lined backing sheet. Prick holes in the pastry with the tines of a fork Place on lower rack of preheated oven and bake until puffed and golden approx 1-15 min.

 

Remove from oven and prick the center of the rectangles again to create a "crater" in the center. Then crack an egg in the center of  each piece of pastry and place back in the oven. Bake until the egg is set to your liking. I like a firm white and runny yolk - approx 5 minutes.

 

Remove from oven and top with steamed or grilled asparagus. Season with salt and pepper and dig in.

 

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