I was recently given a huge amount of carrots (we’re talking about the size of a small toddler) from a couple farmer friends of mine. The carrots had surprisingly survived the winter and I got to be one of the lucky recipients. My family loves carrots…in a major Bugs Bunny sort of way. So aside from packing them in lunches, I’ve been coming up with recipes that feature these lovely, orange-gold vitamin A-packed veggies. I’ve made a Spinach, Carrot and Brussels Sprout Pizza, Indian-spiced Carrot and Black Bean Stew, and Carrots and Brussels Sprouts with Penne and Peanut Sauce. We might be starting to turn orange at this point…I guess we’d fit in with the tanning-for-spring-break crowd. And yet, we just can’t get enough.
It’s a Saturday mornin…the coffee’s brewin, the hubby’s still sleepin, and the sun’s a shinin! I’m whistlin that one tune from Monty Python’s The Life of Brian…”always look on the bright side of life”…insert whistling sequence. There’s a sense of quirky-calm in the house and what better way to celebrate the jubilant morn than to roast up some early spring asparagus and top it with sunny side-up eggs and a few smatterings of grated parmesan cheese. Delicate, delightful, delicious!