This spring trio makes a satisfying lunch for one
The first official vegetable of spring has been appearing at farmers markets for about two weeks now. Asparagus is grassy and assertive — it isn’t a shy wallflower of a vegetable. It holds up well to rich ingredients and feisty flavors.
My family is not as enamored with asparagus as I am, and because we have a large bed, I’m always looking for ways to make it into something delicious just for me.
I was gifted an entire wheel of Alemar Cheese Company’s Bent River, a camembert-style cheese made from cow’s milk. Alemar is a little artisan outfit in Mankato, Minn., that has been carefully crafting softripened cheeses to critical acclaim since 2008.
Cheesemaker Craig Hageman handed the wheel to me, and as I reached for it my thumb softly sank into the center; I knew it was ready to eat immediately and would be perfect.
Had I been having a party, I would have blanched a bunch of asparagus and simply cut the top off the cheese for people to use luxuriously as a dip.
But as I was on my own, I came up with this breakfast/lunch recipe that was both rich and filling.
I enjoyed it in the late morning and was all set until an early supper.
Warm sautéed asparagus with a whisper of garlic is bathed in the cheese, which quickly liquefies from the heat of the just-cooked spears. If you’re in a hurry or just looking for a dinner side, you can stop right here.
Otherwise, move forward with quickly frying an over-easy egg or two with some butter, vinegar and a sprinkle of chile flakes for zip. The yolk and melted camembert swirl together and coat the asparagus.
This recipe is rich but also evocative of spring. The asparagus is herbaceous, the chives are bright, and the cheese and eggs are golden and luxurious, indicative of the products animals give as they graze on tender spring grasses.
This is one of those dishes you should eat all by yourself, near an open window, while listening to birdsong or some sexy jazz.
Anna Thomas Bates is a mother and writer living in southern Wisconsin. Find more recipes and stories on her blog, tallgrasskitchen.com. Email her at tallgrass kitchen@gmail.com. This is a flexible recipe — exact amounts aren’t critical. If you have a dining partner, scale up. If you’re hungry, add an extra egg. It’s great for breakfast, lunch or dinner.
I used Alemar Cheese Company’s Bent River camembert-style cheese. When it’s fully ripe it’s the perfect texture for melting.