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!
Spring has officially arrived, but the fruit and vegetables have to yet show they’re pretty little vernal faces. The warmer weather is shifting us away from heavy, hearty foods to lighter, quicker fare. We want to spend more time enjoying the spring sun and less time hovered over a huge pot of stew. But it looks like there are still some cool days ahead before we can truly shed the sweaters and warm, comforting meals. This pasta bridges that gap between craving light, springtime meals and still wanting something warm and satisfying. And it comes together in less than 30 minutes, so we can all enjoy more time in the fresh spring air!
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!