Farewell to Asparagus (well, not quite yet)
And two recipes to make before they go!
But first, some book news! Last week I announced my Veg Forward event schedule, but I’ll be updating you all here with more details for each event as they approach. If they’re not in your area, just skip over this section! Instagram has become a pretty unreliable way of getting the word out, so I want to make sure all of you are the first to get the news. You can always check my website for an updated schedule too.
Book tour updates
I’m going to be in the Philadelphia area doing an event at Maximalist Studios on June 15th with my friend and former colleague at Martha Stewart Living Eddie Ross. He has a gorgeous studio/event space in Norristown, PA (just outside Philadelphia). We did an amazing event there in 2020 for my last book just days before the world shut down. Check out the ticket link for more info and lots of fun pictures from 2020. It was the last party for many that year and we had a great time! Well, we’re doing it again, so if you’re in the Philly area, please join me! The tickets for this event are $125, which includes my book, wine, a beautiful lunch of dishes from Veg Forward prepared by Balboa Catering, and a demo with me!
I’m offering a 20% discount to Susanality readers, so if you’re interested, follow this link and use the code MAXSPUNGEN. I hope to see you there!
In the meantime, don't forget to tune in to see me on GMA (Good Morning America on ABC) the morning of May 29th!
On June 3rd, I’ll be in Amagansett, NY, at Il Buco Vita, signing (and selling) books from 4 to 6 p.m. This is a free event, and very casual. There will be bites by chef Justin Smillie and sips! If you’re in the area, please stop by!
On June 6th, from 5 to 7 p.m., I’ll be at Via Carota Spazio Creativo (right across the street from Via Carota restaurant) at 50 Grove Street in NYC. This is a free event. There will be a nibble from the book, and I’ll be signing books (which will be sold by Three Lives & Company). If you’re in NYC, I would love to see you there!
On June 10th, from 11 a.m. until 1 p.m., I’ll be in the Union Square Greenmarket signing books, along with Kitchen Arts and Letters, who will be selling the books. There will be a special gift for anyone purchasing two books at this event!
If you have already purchased a book (THANK YOU!), please come by and say hello at any of these events and bring your book. I’d love to sign it for you.
And OMG wish me luck!
Also, if you preordered a copy, your bonus recipes are now available! Click here and scroll down to where it says “Bonus Recipes.” Enjoy!
Onto today’s recipe(s)!
As you probably know by now, I really love asparagus. When they are local and in season, there is nothing like them. The fact that they are so ephemeral is part of their appeal. There are so many ways to enjoy them, and my favorites usually involve an egg or two. Eggs are undeniably the most natural partner for asparagus, whether they take the form of aioli, hollandaise, poached eggs, or jammy eggs, like in our first recipe. The second recipe below is a delicate omelet that’s the perfect easy (but special) meal to make for yourself (or you and another). This is definitely a breakfast for dinner option, and if you’re vegetarian, simply omit the prosciutto.
The tender spears will only be around for a few more weeks, so in case you’re already growing tired of them, here are two really yummy recipes to inspire you to keep eating them until they’re gone!
Speaking of poached eggs…
Next Wednesday I’ll be sending my paid subscribers a Cooking Class video tutorial on how to make the perfect poached egg — a delicious accompaniment for in-season asparagus. If it’s a technique that gives you trouble or is too intimidating to even try, be sure to sign up so it lands in your inbox!
Asparagus Salad with Jammy Eggs, Hazelnuts, and Grainy Mustard Dressing
Serves 4
Any size asparagus will work well in this recipe. I used a mix, because that’s what I had. I blanched them in the same pot, adding the thin ones for the last minute. Pencil asparagus need very little cooking; sometimes I just pour boiling water over them in a colander!
For the dressing:
1 ½ tablespoons grainy mustard
1 tablespoon Dijon mustard
2 tablespoons red or white wine vinegar
1/8 teaspoon kosher salt
Freshly ground pepper
Big pinch of sugar
1 small shallot (or 1/2 medium), minced (about 2 tablespoons)
4 tablespoons extra-virgin olive oil
2 tablespoons neutral oil
For the salad:
1 bunch (12 to 16 ounces) asparagus, woody ends snapped off
2 large eggs
1 cup baby arugula
3 tablespoons roughly chopped toasted hazelnuts
1 to 2 tablespoons capers, rinsed
Big handful of roughly chopped dill
Small handful of roughly chopped tarragon
Flaky sea salt
Freshly ground pepper
In a small bowl, whisk together the two mustards, vinegar, salt and pepper, sugar, and shallot. Let sit for a few minutes if you have the time, then slowly whisk in the oils, starting slowly and whisking thoroughly. It should be thick and emulsified. Set aside.
If you have thick asparagus, lightly peel the bottom half, but it’s not strictly necessary. I don’t bother peeling the thinner ones. Blanch the asparagus in salted water; they will take 2 to 4 minutes to cook, depending on how thick they are and how you like them. I prefer them a little crisp. Drain and refresh in a bowl of ice water. Scoop up the asparagus and blot dry. Reserve the ice water.
Bring a small saucepan of water to a boil, and lower 2 (or 4 while you’re at it, if you want leftovers!) cold eggs into the water. Cook for 7 ½ or 8 minutes, depending if you like your eggs softer or firmer. Use a slotted spoon to transfer eggs to the bowl of ice water. Peel and cut each egg into 8 pieces.
Spread the arugula out on a platter and top with the asparagus. Drizzle a generous amount of dressing onto the salad, and top with the chopped egg, capers, hazelnuts, dill, tarragon, salt and pepper. The salad can be served right away, but it can easily sit for an hour or two.
Open Face Asparagus Omelet
Serves 2
Pencil asparagus — the thinner the better — work best here, but if you only have bigger ones, simply cut them in half lengthwise and trim them to 8 inches or less so they fit in the pan. When making two omelets, keep one warm on the plate in a 175℉ oven while you make the second one.
6 ounces pencil asparagus
1/2 teaspoon olive oil
2 spring onions or small shallots, sliced into rings
Kosher salt
4 large eggs
1/4 ounce grated Parmigiano Reggiano
2 teaspoons unsalted butter, divided
1 ounce soft goat cheese
2 thin slices prosciutto (optional)
Fresh soft herbs like chives, tarragon, chervil
Flaky sea salt
Freshly ground pepper
Snap the tough ends off of the asparagus and wash well. Set a small (8-inch) nonstick pan over medium heat and add the oil. Add the asparagus and the onion, sprinkle with a big pinch of salt and add 1 tablespoon of water. Cover the pan and cook for 3 to 4 minutes, until the asparagus are crisp tender. It may take longer if you have thicker asparagus.
Remove the asparagus with a pair of tongs, setting them on a plate. Let the onions cook 1 minute longer until softened and beginning to brown. Transfer to the plate with the asparagus.
Rinse the pan and wipe it out with a paper towel. Beat two of the eggs in a small bowl and season to taste with salt and pepper. Add half the Parmigiano.
Heat the pan again over medium to medium-low heat and add 1 teaspoon butter. Add the egg mixture, and immediately start pulling the edges towards the center with a rubber spatula, letting the runny egg flow to the edges of the pan. Continue until the egg is mostly set, about 1 minute.
Reduce heat and top with half the goat cheese, crumbled, and half the asparagus and onion mixture (or as much as you want to use). Cover the pan until the top of the omelet is somewhat dry, about 1 minute.
Slide onto a serving plate and top with a slice of prosciutto, herbs, and a sprinkle of flaky salt and a few grinds of pepper. Repeat the process to make a second omelet.
And last but not least: A sneak peek recipe!
In this week’s edition of The Jewish Table, a Substack newsletter written by my friend Leah Koenig, I chimed in for a fun “Four Questions Interview” and shared a sneak peek recipe from Veg Forward. Check it out to read the interview and get the recipe for my Cheese Blintzes with Sour Cherry Compote, pictured above!
It’s not too late to preorder my book to ensure you’ll get it on pub day, or even sooner!
Editor: Molly Ramsey
Just got a bunch of asparagus in my CSA box - these are perfect inspo!