eggsparagus

on

Thursdays at 5 PM are my golden moments. Thursdays at 5 PM mark the sweet completion of another 48-hour work week. When I arrive home on Thursdays at 5 PM — neck sore from too much computer work at the U-M School of Nursing, back sore from lifting too many banana boxes at the food co-op — this is when I am most aware that graduation is in the past and adulthood is doing all it can to claim me for its own.

But there are tricks I know to keep adulthood from swallowing me up. Tricks like going for good, hard swims at the YMCA, to nurture my high school swimmer self. Tricks like listening to T.I.’s “Whatever You Like” on my walk through town, to keep alive my early college self. Tricks like drinking mint juleps with a dear friend, savoring my present moment self that is made up of summer evening air and cold whiskey and easy conversation.

A final trick is making simple, tasty dinners.

This is a dinner, though it may look like breakfast. You’ll need asparagus, before the asparagus season has run its course. You’ll need eggs and sliced almonds. You’ll need to tell your work week and your sore neck and your sore back to back off because good, simple food triumphs every adulthood annoyance, every time.

eggsparagus

6-8 spears of asparagus
a little olive oil
salt & pepper
a handful of sliced almonds
a little butter
2 eggs

Wash and trim your asparagus. Lay them on a baking sheet and roll them in a little olive oil. Season generously with salt and pepper. Roast them in a 350 oven for 10-15 minutes, or until reaching desired roastiness. Don’t forget to turn them a couple times to achieve an even roast.

When you have just a few minutes to go, sprinkle the sliced almonds on the pan along with their brethren the asparagus to toast.

Heat a skillet and melt a pat of butter. When the skillet is nice and hot, crack a couple of eggs on it. Once you see the whites begin to bubble and hiss and spit at you, flip them over carefully. Try not to break those yolks! Remove from heat.

Now we put it all together. Line up the asparagus, sprinkled tastefully with toasted almonds, on your plate. Set the two fried eggs on top. Isn’t it pretty?

Oh, and one more thing. Be true to your hometown roots. I’m a Grand Rapids kid and I drink Founder’s Red’s Rye when I eat eggsparagus. Happy weekend!

2 Comments Add yours

  1. This looks very good 🙂

  2. andrew engler says:

    I love that your drinking Founders. You make me so proud to be your friend. 🙂 How’s the real adult life?

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