Category Archives: Asparagus

Egg and Asparagus Open Faced Sandwiches on Rye

“Oh!” they proclaim.  Eggs and asparagus are the absolute taste of Spring.  Eggs and asparagus are the quinsential coupling of the season.  “They” said so, but I had not indulged.

In my world, eggs and asparagus belong in completely different groups.  Asparagus is in the Prepare it Simply and Resist Any Urge to Add Anything That is Clearly Not Necessary group.  Also in this group are steaks, salmon, peaches, and blueberries.  Eggs are in the Salsa Always Served With This category.  Other items in this group are tortilla chips, and, well, eggs.

In the end, the rye bread did add a bit of oomf to this dish.  The eggs are basically deviled eggs without the relish with the egg whites minced ever so sweetly.  Its a nice little Sunday brunch kind of thing while totally breaking all of my previous rules.

Egg and Asparagus Open Faced Sandwiches on Rye

Ingredients:

  • 7 eggs, boiled and peeled
  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 2 TBS parsley finely chopped (optional)
  • salt and pepper
  • 8 slices thinly sliced rye or other dark bread, cut in half
  • 8 spears asparagus

Directions:

  1. Halve eggs, put the yolks in a bowl and mince the whites.  To the yolks, add the mayonnaise and dijon mustard.  Mix, and fold in whites, then parsely if desired.  Salt and pepper to taste.
  2. Set a pot of salted water to boil while slicing the asparagus spears into thirds.  Place asparagus into boiling water for 2 minutes, drain in a collander and rinse with cold water until cool.  If the spears are thick, cut each in half lengthwise.
  3. Lightly toast the bread under the broiler, then top with egg mixture and top with 2 pieces of asparagus.

Notes:

  • These are oh, so pretty.
  • The main idea here is the egg spread, asparagus, and bread.  Play with the parts as you see fit.
  • Rye bread was one of those foods I just decided that I didn’t like as a kid.  Then one day I took a personal field trip to Berkeley’s Gourmet Ghetto and had a pastrami on rye at Saul‘s.  Life changing!

Asparagus Asparagus and Sausage Strata

Have you ever had one of those work projects where the forward motion of the whole train depended on a few key people?  You have great admiration and respect for these people who keep everything at work running smoothly, and the whole mojo of the project depends on their first impression?  The kind of project where these key people have to rearrange their own work days, find people to cover for them, be ready to learn more skills than mere mortals can absorb in a day, and then return to their regular posts to find out what catastrophes graced their work places that still need to be cleaned up?  That kind of project.  At times like this, food is essential.  Nothing says “you are appreciated” first thing in the morning than a home made breakfast.

The food was perfect, the project well received, and everyone is on board with the project.  “nuff said.

Breakfast stratas are perfect for sharing because they can be made the night before, feed a crowd, and are simply delicious!  This recipe is a combination created from a standby recipe I have used for years that frankly has way too much cheese, a few ideas found in other blogs, and the fact that I had lots and lots of asparagus on hand.  As has been my bent lately, I upped the veggies and cut way back on the grated cheese.  This is also the first time I tried ricotta in a strata.  I had some in the fridge and it just sounded good.  The ricotta turned out to be a perfect match with the asparagus as it didn’t overpower the flavor.  When a dish has double asparagus in its name, you darned well better be able to taste asparagus!

Asparagus and onions from Tachella Family Farm, strawberries on the side from “The Stand on the Corner” as we call it around here.

Asparagus Asparagus and Sausage Strata

serves 10 to 12

Ingredients:

8 large eggs

2 1/2 cups skim milk

1 pint skim ricotta cheese

5 green onions, sliced including greens

1 cup Swiss cheese, grated

1/2 cup Parmesan cheese, grated

1 pound spicy Italian sausage, casings removed

2 bunches asparagus, ends trimmed, and cut into 2 inch pieces

1 1/2 loaf french bread, sliced

salt and pepper to taste

1/4 tsp Paprika

Directions:

1.  Coat 13 x 9 inch pan with spray oil.

2.  Cook sausages in a skillet, breaking up the meat into small bits.  When the sausage is almost cooked through, move it to one side of the skillet and add the asparagus. Continue cooking until the sausage is cooked through and the asparagus just starts to brown.  Remove from heat and let cool slightly.

3. In a large mixing bowl, whisk together the eggs, milk, ricotta, green onions, salt and pepper.

4.  Prepare the strata by layering half of the bread slices in the baking pan, sprinkle with half of the sausage and asparagus mixture, and then with half of the Swiss and Parmesan cheeses.  Repeat layering.  Slowly pour egg mixture over the layers, making sure all of the bread is moistened.  Stop adding liquid when it reaches 1/2 inch below the rim of the pan.  Cover with foil and refrigerate overnight.

5.  Bake the next morning uncovered for one hour in a 350 degree oven.  Remove from oven and sprinkle with Paprika.

Notes:

  • The amount of bread and liquid needed will depend on the type of pan you use.  A metal baking pan seems to hold an endless amount of food, while the stoneware pans hold less.  You may not need all of the liquid called for in the recipe.
  • This is a very flexible recipe!  Swapping out the asparagus for another veggie and the sausage for another meat works well.
  • I bought my cheese from my favorite supermarket … the one with the huge variety of vegetables, peppers, and lentils.  It wasn’t that flavorful.  Next time I’ll be sure to get at least some decent cheese.