A magical spring meal you can make in a matter of minutes
When asparagus arrives each spring, I try to eat and enjoy it as often as possible! Here’s a great dish of scrambled eggs you can do up with minimal effort that yields really delicious results.
Make the mayonnaise. Making it from scratch is always going to be better, but it does take more time. If you’re doing this late at night at the last minute, like I did, you can use a good store-bought one. Either way, when the mayo is ready, grate a little lemon zest into it. Add a spoonful or two of spicy peperoncino. I am perpetually inspired by the IASA peperoncino we get from Italy. There’s really nothing quite like it! Make the mayo spicier or milder to your taste.
Cut fresh asparagus spears into one-inch or so long pieces. Heat some extra virgin olive oil in a skillet, add the asparagus, and sprinkle on a touch of sea salt.
Meanwhile, whisk some eggs and make some toast. I used the underrated Bakehouse White the other day, but the Bakehouse’s Better Than San Francisco Sourdough, Paesano, or really any of their breads would be great.
When the asparagus starts to soften, add the eggs to the sauté pan. Crumble some good feta into the eggs. After about 30 seconds, when the eggs start to cook around the periphery of the pan, start to gently pull the cooked edges of the eggs back toward the middle of the pan. Move the eggs gently around if you want, keep going for a few minutes until the eggs are done to your taste. The feta should be soft but not fully melted.
Spread a good bit of the mayo on a slice of the toast. Top with the scrambled eggs. Sprinkle to taste with salt and freshly ground black pepper. Spoon on a bunch more of the mayo!
