This time of year is busy on the farm. Like, really busy. There’s planting to be coordinated, farmers’ markets that are starting up, and crops to be harvested. With so little time on my hands, I’m always looking for meals that are easy and delicious and will keep me fueled for the day. This is a perfect example of this. Ready in just 10 minutes, it’s the perfect dinner for late nights after long days outside. Or for a quick lunch or brunch on the weekend. Give it a try yourself and let me know what you think!
1 tablespoon butter
½ bunch Thames River Melons Asparagus
1 teaspoon red pepper flakes (more or less, to taste)
2 tablespoons freshly grated parmesan cheese
Pinch of large-flake sea salt
Pinch of pepper
Melt the butter in a cast iron pan over medium heat. Ensure the entire bottom of the pan is thoroughly coated.
Add the asparagus, and cook for approximately 3 minutes, until they begin to soften and brown. Once browning, crack the eggs overtop of the asparagus.
Next, sprinkle with the red pepper flakes, salt, and pepper.
Finally, top with the freshly grated cheese.
Continue to cook for an additional 3 minutes or so, until the eggs are set, and the cheese is melted. Remove the pan from heat and serve!
Pair with a slice of toasted bread and some fruit for a perfect lunch: quick, easy, delicious, and balanced.
Recipe developed and photographed by Alex Chesney, RD