Asparagus Lust Summer 2012

When asparagus season is peaking in Washington there are not enough meals, not enough appetizers, not enough pasta dishes or salads to savor this quintessential local, summery, seasonal vegetable.

Snapping off their toughened lower stems and getting ready to roast them in extra virgin olive oil, or peeling their lanky stalks to toss with vinaigrette for a light salad, or chopping them coarsely to toss with peas and pancetta for a light egg pasta dish is almost like cooking directly with the long, lingering rays of summer sun.

Roasted Whole Asparagus with Sunshine Eggs

Ingredients:

One pound (one bunch) whole asparagus
1/4 cup Marino, Trampetti, or other RITROVO® Extra Virgin Olive Oil
1/2 tsp. Casina Rossa Saffron & Salt
1 Tbsp. half & half
1/4 cup grated Parmigiano Reggiano

Remove tough lower stems from asparagus.  Cut each asparagus stalk in half. Place asparagus in a neat row along the bottom of a 9” x 13” glass baking pan. Alternate stem and top ends for a more attractive presentation. Pour extra virgin olive oil over the asparagus.

Bake in a preheated 375° F oven for about 20 minutes or just until tender.

In the meantime beat together eggs, half and half, and saffron & salt.

When asparagus are cooked, pour the egg mixture over the top. Allow the mixture to flow evenly in the baking pan. Bake about 10 minutes or until the eggs are set.

Finish with the grated Parmigiano Reggiano. Serve hot as a first course.