Simple Asparagus Dinner

Earthenware shallow bowl with roasted asparagus, toasted breadcrumbs, and parsley.

It’s so easy to make a meal out of good, seasonal produce. Ordinary ingredients┬ábecome Platonic ideals of themselves, every component is placed together in perfect purity of execution. This might seem hyperbolic to some people, but I truly get an immense amount of pleasure from selecting and preparing beautiful vegetables. I was lucky to have found the most delicate bundle of pencil thin asparagus yesterday while I was out shopping for groceries and I’ve spent my entire work day mulling over my various options as far as what to do with them. I trimmed the asparagus stalks and roasted them for 10 minutes at 425 degrees Fahrenheit. While the asparagus cooked I toasted some panko crumbs, salt, and pepper in some olive oil before tossing with a scant handful of finely chopped parsley in a small bowl. The asparagus was arranged in two shallow bowls and topped with the panko crumb mixture. The only extra addition to my Tuesday night supper was a couple of crispy olive oil fried eggs, spiked with plenty of freshly cracked pepper.

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