Farmers Market Breakfast

As promised this is one of my all time favorite ways to have fresh asparagus! (it also why I always, when I can buy two bunches. One to eat fresh and one to freeze for later use.) Please don't be intimidated by the Hollandaise Sauce, the recipe I use is easy and almost fool-proof! You can use a fried egg in place of the poached egg. This really is an easy, yet elegant looking meal, that anyone could make. It also works great for a lite dinner!

                                         co catmacera 2012
5 Russia Corners Asparagus Stalk per person
olive oil
salt and black pepper
1  Farm Fresh egg per person
toast of choice, I used homemade English muffin bread
bacon fried and crumbled (about 4 slices to feed 4 people)

HOLLANDAISE SAUCE: (serves 4)

3 Farm Fresh egg yolk, at room temperature
1/4 tsp Dijon mustard
a scant 1/4 tsp of cayenne pepper (or a dash or two of hot sauce)
1 1/2 tbs lemon juice
1 stick  of butter
pinch salt

**tips: always seperate your eggs while cold. Don't throw out the egg white, place in a container in the refrigerator for a later use (watch for a recipe to use them). Or you can freeze them as well, then defrost in refrigerator before using). Also, let nature show where to snap the ends of of asparagus, and don't throw out the ends!! Throw them in a freezer bag, place in freezer and use to add in when you make a veggie stock!)

Normally I would grill my asparagus for this, but it was just a little to chilly for me this morning!

Preheat your oven to 400 degrees F. Snap the ends off you asparagus, and place them on a large baking sheet. Drizzle veggie with olive oil, just to coat and season with a pinch of salt and pepper. Roast in oven for about 15-20, or until just fork tender. (give the baking sheet a jiggle about half way through to help turn the asparagus).

Meanwhile, make your Hollandaise sauce. Melt the butter over med/low heat. In a blender place the egg yolks, lemon juice, mustard and cayenne.Whiz for about 30 seconds. When the butter is fully melted, slowly drizzle the butter into the blender while running on low speed. You will see that the mixture will thicken slightly. Easy right? Pour this into a bowl, taste and adjust seasoning, keep warm over a double boiler. Whisk often to prevent lumps. (but if you do get some, just add a few drops of water to thin slightly).

While the sauce stays warm, cook your eggs of choice.

To assemble: Layer 5 asparagus on each plate, top with egg, pour some sauce over each egg, sprinkle with bacon!! Yum Yum...my husband said this morning..."how come I don't get a breakfast like that everyday!" . Throughout the asparagus season I will make this maybe two more times, I just love it as treat or to make for someone special!