We woke up to frost this morning.

Frost … in mid-April!

“Oh, no!” I said to the husband. “The asparagus!”

I raced outside, crunching (crunching!) on the grass.

Thankfully, the asparagus bed looked untouched. In fact, three fat stalks were ready for cutting.

So this became my breakfast:


Two boiled eggs, on a bed of halved cherry tomatoes and that asparagus, cut into pieces and beautifully cooked.

It shouts spring … even with frost (frost!) on the ground.

Springtime Eggs & Asparagus

(serves 1)

You can prepare your eggs anyway you like. I enjoy them best semi-hard-boiled, but if you’re a soft-boiled kind of person, cut the cooking time. Increase it if you like your yolks hard as rocks.

  • 2 eggs
  • 3 stalks asparagus
  • 1/3-1/2 cup halved cherry tomatoes

Place the eggs in cold water. Cover and bring to a boil.

While the water comes to a boil, place the cherry tomatoes on a plate. Slice the asparagus spears into 2- to 3-inch pieces.

When the eggs begin to boil, immediately turn off the heat. Throw the asparagus spears in the pan with the eggs; cover the pan and let the eggs and asparagus sit for 6 minutes.

When the 6 minutes are up, drain the water from the pan. Dry the asparagus spears and place them atop the halved cherry tomatoes. Run the eggs under very cold water and peel them.

Cut the peeled eggs in two, and place them on the asparagus. Lightly drizzle everything with good-quality olive oil. Season with salt and pepper. Enjoy.