Healthy Lunch/Breakfast… Vibrant Springtime Asparagus and Eggs

Today for lunch, I wanted something light. I had a big breakfast and was not super hungry. So I made Garlic Lemon and Cayenne Blanched Asparagus, with two fried eggs. Spring cannot come soon enough. Asparagus is going to start popping up in the stores. So try this light, vibrant dish out.

This was so satisfying and delicious. It was light, but had enough fat and protein to be fulfilling. If you like the idea of Hollandaise sauce this will be right up your alley. This is a less caloric, and has less fat than Hollandaise sauce. The main reason is that lack of butter. This is so very satisfying in the same way. Taking out the Hollandaise sauce you remove for about 4 ounces or 1/2 cup you take out 140 calories, and 14 grams of fat. The sauce is made by adding pats of butter to wisking/cooking egg yolk and lemon juice. Those majority of those calories and fat come from the butter and the extra yolks for the sauce.

My digression and some background:

I also added finishing salt to the meal with Maldon salt.

” The brand was Maldon—Maldon Sea Salt Flakes. It came from a 135-year-old family-owned salt works on the southeast coast of England. My wife had been buying it for years. “

https://www.bonappetit.com/story/history-of-maldon-salt

Maldon salt is a flaky sea salt that is used for finishing your food. When I feel like being super special I will pull out the Maldon. Let me put this into perspective. For the boiling water to blanch the asparagus, I just used regular granulated salt. It will be dissolving in water and does not need to be super special. This salt you put on your food cause you want to taste it. You want to taste the different minerals in it. The minerals in the “fancy” salts are what gives it different flavors.

” Once upon a time, salt was just salt. It was the stuff in shakers and canisters, the gustatory equivalent of the treble dial. You used more, or you used less. Whether it was a little girl with an umbrella, a toss over the left shoulder to ward off bad luck, or a nontaster’s affront to the chef, it was all just salt. “

https://www.bonappetit.com/story/history-of-maldon-salt

Make your food interesting and fun, and delicious and it will be such a satisfying part of your life. I digress though back to the recipe.

Recipe: Garlic Lemon and Cayenne Blanched Asparagus (yields 2 servings)

Ingredients:

  1. 2 bunches of asparagus
  2. 1 lemon zested
  3. 1/2 lemon juiced
  4. 2 cloves of garlic sliced
  5. 1 tsp of olive oil
  6. 1/4 tsp of cayenne pepper plus a little more for sprinkling on top of eggs
  7. Maldon salt for finishing
  8. Pepper to taste
  9. Granulated salt for blanching water

Directions:

  1. Take a spear of asparagus and holding both ends bend till it breaks. Where it breaks cut the rest around that area. Because that is where the woody part of it basically ends. Blanch the asparagus in salinated/salted boiling water, for about 2 minutes or till just tender but still has a crunch. Remove from water and dunk in ice bath or bowl with cold water to stop the cooking.
  2. In a pan add oil, cayenne, and garlic, heat till garlic starts to brown around edge. Drain and add asparagus to the pan, toss the asparagus in the oil in pan just to coat. Portion out Asparagus onto two plates. Squeeze a little bit of lemon on them. Add lemon zest to asaparagus.
  3. Fry 4 eggs, in the same pan. Take plats and add egg to the asparagus. Garnish with pepper, Maldon salt, lemon zest, and sprinkle of cayenne.
  4. Serve and enjoy immediately

Calories/stats for 1 serving

Calories 350, Fat 29.2 g, Fiber 4.6 g, Carbs 10.5 g, Sodium 802 mg, Protein 18.5 g

This was kid and husband approved. Thanks for reading this far. Have a fantastic week.

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