Spring Delight: New Asparagus Egg and prosciutto Breakfast 

Asparagus spears signify the awakening of the spring vegetable garden. This delicate breakfast features the spring asparagus and home raised eggs.  Prosciutto is used instead of bacon to complement the sweetness of the asparagus.

    Ingredients:
  • Asparagus spears, cleaned
  • Home raised chicken eggs
  • Prosciutto
  • Olive oil

  • Method:
    (1) Heat the olive oil in a heavy skillet until hot
    (2) Cook prosciutto slightly until crisp, remove.
    (3) Add asparagus spears in the same pan, turning so the asparagus spears are coated with the pan oil. Add a little water, cover to steam. Cook until done. 3-5 minutes.
    (4) Cook eggs in a seperate pan, eggs over-n-easy or sunny side up.
    (5) Assemble and serve with toasts.
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Equipment Corner: A heavy cast iron pan is ideal for pancake making. It distributes heat evenly and allows the pancakes to be cooked uniformly. I like La Creuset cookwares. Coated with a chip- and crack-resistant enamel inside and out, it offers the even heat and gentle cooking of cast-iron without reaction to foods or the usual high maintenance. It is truly an heirloom piece.

Caution: Not all cast iron enamel cookwares are created equal. The cheaper knockouts usually do not have the enamel bonding that is required in such a high heat cooking application, so they frequrently crack and leave unsightly stains on the cookware. A good piece may cost more at the beginning, but it will pay for itself in the long run.