There is nothing better than making a supper of the star of your farmers market purchases. In this case, we came home from the market with a bunch of long, lovely, snapping-fresh asparagus.
Penny steamed the asparagus in her favorite little cooking pot until just tender and tossed them with a bit of butter. While the vegetable was steaming, she chopped up a couple of hard boiled eggs that we had ready to go in the refrigerator and a few of the chives from our rooftop community herb garden.
You can see that she used the chive flowers to add a dash of purple and to coordinate with the purple tones in some of the asparagus. Once the herbs are full enough to cut, Penny keeps a mason jar bouquet on the kitchen counter.
She did peel the bottom third of the asparagus. We do this more often on tougher store bought asparagus, but we recently learned over on the blog Ideas in Food that the small leaves can harbor dirt or grime. The soaking step recommended there may become a habit around here.
The egg chopping was made easy by our favorite Stainless Steel Egg Slicer. This one is great because you can slice your egg across then turn it around and slice the slices into the nice dice you see in the photo.
After making an appetizing arrangement on individual plates (as we did) or a family style platter, you can add a grind of pepper and a sprinkle of flaky sea salt. A drizzle of olive oil is optional.
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Words: Penny & Ed Cherubino
Photography: © 2015 Penny Cherubino