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Asparagus Milanese
serves 4

20 spears asparagus
4 farm fresh eggs
2 T oil
parmesan for grating

Put one tablespoon of oil in a large saute pan, heat to medium heat and add the asparagus. Cook until bright green and soft – about one minute. Distribute spears between four plates.

Add the other tablespoon of oil to the pan and heat again to medium heat. Crack the eggs into the pan and cook until the white is firm. Place one egg on each plate, directly over the asparagus.

Grate parmesan on top of egg. Serve immediately.

Creamy Garlic Dressing

2 T lemon juice
2 T apple cider vinegar
1 t dijon mustard
2 cloves garlic
¼ c olive oil

In a blender, blend everything but the oil. Once everything is smooth, add olive oil slowly.