Springtime is one of my busiest times of the year. I help run a farmer’s market and a kids program at that market, so the couple months leading up to Opening Day is hella hectic! Not to mention it’s one of the busiest times of year for my husband, too; a professor and sculptor. So…our meals tend to be quicker and easier and use fewer dishes — mostly because they’re all piled up in the sink waiting to be washed.
This spring-y breakfast (or breakfast-for-dinner) hits that “I want eggs/I want vegetables/But I don’t want to do dishes” spot. It’s all done in just one pan — no separate bowls for whisking eggs or a separate pan for cooking the vegetables. You just cook the vegetables first then break the eggs directly into the pan and stir ’em around (a.k.a. scramble them) as they cook. It’s easy, virtually mess-free, and really good!
In my house, the dude is NOT the grill master, it’s this dudette (thumbs pointing at myself). Nothing makes me happier than sweating bullets in the hot Missouri sun standing in front of a flaming veggie-covered grate with my face about to melt off from the heat of the grill, tongs in one hand and a glass of Sauvignon Blanc in the other. It’s pure joy. I get so stoked when spring arrives because one of my favorite things to grill is asparagus, I could eat mountains of it…and when you combine them with grilled portabella mushrooms, blue cheese, balsamic syrup, and garlicky pasta the birds sing, rainbows beam, and fairies flutter about doing a happy dance…at least that’s what happens in my head…what, too much wine?
Ok, let’s get it on! Grilling, that is.
This salad highlights the transition from winter to spring by combining tangy, juicy oranges with tender, nearly-sweet emerald spears of asparagus. It’s the baton hand-off in the relay of seasonal life. Orange tips it’s hat in farewell while asparagus extends it’s arms in a welcome “Hello”…Spring has arrived!
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!