According to Lynne Rossetto Kasper, author of “How to Eat Supper,” this is the perfect dish after a late night in the office, or out on the town, or when you simply are not sure what else to eat when you’re hungry, tired and its almost midnight. Rarely do I see the clock strike midnight anymore, but If I did, I can guarantee this creamy egg dish would be at the top of my list. The less time I spend in the kitchen when I am tired and hungry the better, especially if its late. I would much rather be sleeping since I am an early to bed, early to rise kind of gal. So when all you can manage is washing up some fresh asparagus you picked up at your local farmers market, and chopping a bit of an onion; this is a perfect dish that will leave you more than satisfied.
The other night after run class I was starved; and although it wasn’t midnight, I made my version of Midnight Asparagus Eggs…creamy and delicious. I promise, it’s ok to pretend it’s midnight somewhere when you’re eating this! Besides, eggs in my opinion are good anytime of the day…..not just for breakfast! However, if you are up and seeing the clock tick over into a new day………I started to wonder……..would this be considered breakfast or a late night dinner? In any case……..It’s awesome!
I love the way the egg becomes the cream for the asparagus. It’s even more fitting to serve this with a good, hearty sour dough bread toasted , and of course smeared with butter to soak up any remaining juices. True, you probably don’t need the butter with the creaminess of the eggs, but I do love butter on my toast so no judging here please. Besides I just finished running class and so this is my reward:-)
I adapted this recipe from my cookbook The Splendid Table’s How to Eat Supper. (Get your own copy here.) Seriously…..I love this book. It’s like reading a novel, and you get totally engaged in the stories she shares It’s such a fun read!
I’ll post her recipe below, but if you’re a mushroom lover like me, feel free to add them in. It’s really not that much more work. After all, it’s probably not midnight, and even it were……..mushrooms are good for you!
- 1 1/4 to 1 1/2 pounds slender (1/3-inch to 1/2-inch thick) asparagus, trimmed of tough stems
- I added a handful of mushrooms
- Good tasting extra-virgin olive oil or coconut ghee (I used coconut ghee)
- 1/4 of a medium to large onion, fine chopped
- About 1/2 teaspoon Kosher or coarse salt
- About 1/4 teaspoon fresh-ground black pepper
- 4 large eggs
- Juice of 1/2 lemon
- 4 or 5 slices of chewy bread (I toasted and buttered mine)