We are lucky enough to live in a world with both bright Spring asparagus and perfect eggs. I approach both with extreme reverence… and then I smash them together on a plate and call it lunch. Praise the Lord.
This Simple Lunch is slightly more refined.
It was inspired by, and consumed while reading Very Fond of Food. This book is tender and earnest in equal measure and I love it, I love it, I love it!
It feels like this Spring is full of new air, big love, bright green vegetables… and this orange monster (always…).
Let’s keep the recipe for this Simple Lunch as easy as possible.
- Make a hard boiled egg. I lower an egg into a pot of room temperature water. Water covers the egg. Over medium heat, bring the water to a low boil. Cover. Remove from heat. Wait 12 minutes. Remove egg. Rinse in cold water and peel.
- Bring a medium saute pan of water to a low boil. Salt water. Add asparagus and allow to boil for about 3 minutes. Use tongs to remove the vegetable. Arrange on a plate. Top with sliced egg. Sprinkle with extras.
- I love extras! This dish is graced with grey sea salt, coarse black pepper, blood orange olive oil, and… a cute napkin. It is everything ever.
The Simple Lunch. Inspired.