When the first local asparagus of the season arrives in the market, I’m so eager for the fresh taste of spring that I prepare them as simply as possible. A few minutes on the grill or steamer, a drizzle of good olive oil, and a little salt and pepper are all that’s required for a feast.
By now, though, I’m ready to experiment. This year my focus is asparagus and eggs, a traditional French combination.
The classic poached egg over asparagus wouldn’t work, since I can’t bear even the sight of runny yolks. (There go my foodie credentials!) So I decided to substitute softly scrambled eggs as a suitably delicate complement to the grassy spears.
The inspiration for this dish is a flan in Jacques PÃ©pin’s capstone cookbook, “Essential PÃ©pin” (Houghton Mifflin Harcourt, 2011). If your idea of a flan is a sweet Spanish custard, you’re in for a surprise. This version is more like an easy Gallic version of fritatta. Continue reading Dressing up asparagus