SPRING BRUNCH: Slow scrambled eggs with asparagus and radish salad (and ramp pesto)

I am going to be cooking at the LIVING GREEN EXPO at the fair grounds this Sunday at noon, so I thought I’d make up a recipe for what I’m going to be making and to entice people to come check it out.

To serve just yourself:

3 Eggs

2 Tablespoons butter

3 Asparagus

3 Radishes

Sherry Vingegar

Olive Oil



Ramp pesto (from last week’s recipe)

 For the eggs:

If you’ve never had eggs like this, you need to.  The slower you cook them, the creamier they will be.

Start with a cold pan, put your eggs and 1 Tablespoon of butter in the pan together and turn the heat on low.  Cook the eggs, stirring continuously until the eggs are just cooked (if you stop before all of the whites have coagulated, this is perfect as they will continue to cook).  If the egg starts to cook too much on the bottom of the pan, turn off the heat and stir, then return the pan to the heat.  For three eggs this will take only a few minutes.

For the asparagus:

Blanching asparagus is not the way to go.  Blanching works well for a lot of greens and vegetables, but with Asparagus, all of the flavor gets lost in the water.  So unless you are making soup, don’t cook asparagus in water.  

Cook asparagus in oil.  Heat olive oil in a pan to just before smoking.  Add cleaned asparagus (break off the very stiff ends) and a sprinkle of salt.  Saute in the olive oil, until they have a bit of color.  Add a splash of sherry vinegar, a tablespoon of butter and the chopped greens of the radishes – put a cover on the pot, turn the heat to medium and let cook for another minute.

To serve:

If you cooked your eggs in a nice pot, just serve it there.   OR Pour the eggs over the asparagus and radish greens, garnish with julienned radish (tossed with sherry vinegar, salt, chives and olive oil), put a spoon full of ramp pesto on the side.