Chez Christine: Spring Asparagus with 6-Minute Eggs

When working from home, lunch is usually small plates eaten throughout the day versus a regular meal. It all depends on how much energy I have, what recipes I may be testing, and just my general mood.

Faced with some gorgeous spring asparagus, I knew that simple would be best. I started by peeling my asparagus, the French training kicking in. To be honest, thick asparagus is usually juicier, and somehow peeled asparagus seems sweeter than thin ones. I like thin asparagus sautéed or stir fried with sauce, but when steaming, the bigger, the better.

Soft-boiled 6-minute eggs with runny yolks, some truffle salt, and tiny drizzles of lemon juice and olive oil completed the simple meal. Oh, and I did I mention the shavings of an amazing Belgian cheese we picked up at Formaggio Kitchen the last time we were in Boston? It's called Boerenkaas Alt, aged 30 months, and we were lucky to be in the shop when it first arrived and was tasted by the staff. When they tell you, "You gotta taste this," you listen. They couldn't sell it to us immediately because it hadn't been entered into their system yet, but we made sure we bought a big chunk to bring home. We still have a small chunk, but I'm tempted to go online to order more! Anyway, it's nutty, complex and a perfect foil to asparagus and creamy egg.

I'm pretty sure this meal clocked in under or close to 300 calories (150 if you had a half portion as a starter). Wouldn't you rather eat this for lunch than some frozen meal or fast food? If only I ate this well everyday...

Spring Asparagus with 6-Minute Eggs
Serves 2 as a starter or 1 as a main course

8 spears of asparagus, the thicker the better
2 large eggs
Parmesan, Gouda, Borenkaas Alt or other hard, nutty cheese
Fleur de sel, truffle salt, or your favorite finishing salt
Fresh lemon juice
Extra-virgin olive oil

Trim and peel asparagus. Boil in salted water until just tender, 2 - 3 minutes. Place in an ice bath until cold, then drain and pat dry. Place on serving platter or plates.
Bring a small saucepan of water to a boil. Very carefully slip in eggs and cook for 6 minutes. Drain and place in an ice bath until cool enough to handle. Carefully peel eggs and place on top of asparagus, cutting in half if desired.
Shave cheese with a vegetable peeler over asparagus and eggs, sprinkle generously with salt, and drizzle with lemon juice and olive oil.

Bon Appétit!