EVERYTHING GREEN! Asparagus and Eggs

EVERYTHING GREEN! Asparagus and Eggs

The month of March is known for everything green! St. Patrick's Day, spring time and sometimes Easter falls in March. It's a time for new beginnings, sprouting flowers, buds and seeds, and in some cases the peak of certain fruits and vegetables. Asparagus is one of the those vegetables that are "in season" with April being the peak of Asparagus season. To add to our everything green theme, I added an interesting and delicious oil that I found on the west coast, Avocado Oil. I have not seen Avocado Oil in most markets and when I saw this I about flipped! The benefits of avocado are many, and I assure you will love the taste. 

Asparagus and eggs was a dish my father made when we were growing up. It was a treat and something we all devoured when he made them.  Last week I found asparagus for .97 cents a pound and I knew then that I had to stock up and freeze this delicacy and make this favorite childhood dish. 

Recipe 

Asparagus

Purple onion

Salt/Pepper

Garlic or garlic powder

Squeeze of lemon

Avocado oil

eggs

Directions

Since my asparagus was frozen I decided to roast it to prevent it from becoming mushy while sauteing. First I drizzled avocado oil onto a sheet pan, and added the asparagus and purple onion. Add salt, pepper and garlic powder and bake at 375 degrees until tender, when finished add to frying pan. Next whisk 8 eggs and add the eggs to the asparagus and cook until eggs are at desired consistency.