Spring means asparagus. We have been waiting for it’s arrival, and now it’s in the house! It has just sprouted up here in central Illinois, so we went to get some from John and Betty Hamilton at Hamilton Farm. This is what we brought home – spring green!

The first shoots of asparagus at Hamilton Farm. Farmer John cutting some tender asparagus stalks for the Buenos.

After snacking on some raw asparagus RB started grilling spears for our Sunday Supper Grilled Asparagus and Fried Egg Sangwiches.

Here’s How:

Grill the asparagus spears. We use our panini press to grill our vegetables. Fry the eggs, or if you prefer, hard boil eggs and slice. Use thick slices of crusty bread or hard rolls to assemble sandwiches. Smear savory butter {recipe follows} on each side of bread or roll, add grilled asparagus and top with fried egg or slices of hard boiled eggs. Add grated parmesan cheese and pepper. Eat for breakfast, lunch or dinner!

Savory Butter for Grilled Asparagus and Fried Egg Sandwiches

You will need:

  • 1/4 lb. {1 stick} butter, softened
  • 3 cloves garlic minced, then mashed with a little coarse salt
  • 1/4 teaspoon anchovy paste
  • 1/2 tablespoon fresh chives, chopped
  • additional coarse salt to taste

Mix all ingredients in a food processor or by hand. Put  butter compound on plastic wrap or parchment paper and roll into a log shape.  Store in refrigerator or freezer until ready to use. If freezing,  place in a freezer bag.

RB chose a Meursault to accompany my Sunday Supper Grilled Asparagus sandwich. Like I heard a friend say, “I love March!”

Cheers, dana



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