Asparagus with Peached Egg
Submitted by: Wenninghoff Farm
Serves 4
Ingredients
1 pound asparagus, trimmed and peeled
4 large eggs
Extra-virgin olive oil, for drizzling
1 ounce Parmesan cheese, thinly shaved
Fine sea salt and freshly ground pepper
Directions
1. Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
2. Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
3. Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.
Cream Pasta with Ham and Asparagus
Submitted by: Jill Reiss (based on this recipe)
Makes 6 1-cup servings
Ingredients
2 cups farfalle or mini farfalle (bowties)
1 bunch asparagus, trimmed and cut in 1-inch lengths, tips separated from the rest
2 teaspoons butter
1 cup diced ham
2/3 cup heavy cream
3 tablespoons good quality grated Parmesan cheese, plus more for serving
salt and pepper, to taste
Directions
1. Following package directions for time (adding a few extra cups of water to accommodate the asparagus), add the farfalle to the boiling water. Add the asparagus stalks about 5 minutes before the pasta is done. Add the tips about 2 1/2 to 3 minutes before the pasta is done. Drain well.
2. Meanwhile, saute the ham in the butter over medium heat. Add the cream and heat through.
3. Toss the hot drained pasta and asparagus with the ham and cream mixture; stir in the 3 tablespoons of Parmesan cheese and season with salt and pepper, to taste. Serve with crusty bread, a simple salad, and extra Parmesan.