The Asparagus Have Sprung!

It was a particularly long and brutal winter in Brooklyn this year. And while the appearance of wintered over spinach, followed by early green things like chives and scallions, signal the first signs of Spring, you always know it has Sprung when the asparagus arrive.

I first spotted asparagus at our farmers market on April 30th. I brought home bunches and haven’t stopped since. During the month of May, asparagus highlights included the following dishes:

What have you been doing with your asparagus?

Asparagus with Poached Egg and Fonduta

ps. Ask me for recipes in the comments section and I’ll be happy to point you to them.

4 Responses to “The Asparagus Have Sprung!”

  1. #

    Daughter Fish says:

    Oh, yes, please point me to this recipe! I couldn’t get enough of the cheese sauce in your pretty back yard. And you know about my love of the poached egg…

    • #

      Heather says:

      Ask and you shall receive! ps. I simply blanched the asparagus when we ate it, but the next time we grilled them which was even radder (if this is possible).

      Here’s the recipe for Piemontese Fonduta from the Silver Spoon cookbook. If makes about 8 servings for the Asparagus and poached egg dish.

      14 oz. fontina cheese, diced.
      1 cup milk
      2 Tablespoons butter
      4 egg yolks
      salt

      Put the fontina in a bowl and add the milk to cover. Let it soften for at least 2 hours. Melt the butter in a double boiler over barely simmering water. Stir in the fontina/milk mixture and egg yolks and cook, stirring constantly, until the cheese has completely melted. Season lightly with salt and cook for 5 minutes further but do not allow the mixture to boil.

      Proceed to assemble bowls of cheesy awesomeness.

      • #

        Sara says:

        I wouldn’t be able to make that, but I really want to eat it.

        • #

          Heather says:

          Ha! Ask Dean :)

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