This past weekend, my former college roommates threw us a post-birth baby shower.
We couldn’t settle on what name was more appropriate: Welcome To The World Party or the Baby Reveal Party. Regardless, the six of them (all with their husbands/finances/boyfriends in tow) traveled back to Madison from various cities in the US and gave Theo quite the royal treatment.
At seven weeks old, I can pretty much tell that this kid is going to be an extrovert. He got passed around and around between everyone and behaved like a gentleman—he looked straight into their eyes and didn’t cry once. I’m guessing he was thinking something along the lines of, “I don’t know who all these pretty ladies are, but this is allllright.”
It was so wonderful to have us all back together, a feat that is harder to accomplish these days than one might imagine. Not only were we celebrating Theo, but there were recent engagements and future babies to toast to as well. Life is falling into place for everyone, it seems.
As fun as this weekend was, it also completely knocked me on my ass. Apparently, staying out past midnight is not something my body is accustomed to, and I spent most of Sunday napping with Theo. This also meant that any menu and blog planning went out the window, and you may have noticed that I missed my regularly scheduled Monday post for the first time in almost a year.
But it was totally worth it. So last week I promised you an asparagus dish. And here it is.
- ¾ lb asparagus, woody ends trimmed
- 1 tablespoon olive oil
- Kosher salt
- 2 tablespoons panko bread crumbs
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon white wine vinegar
- 2 eggs
- 1 tablespoon parsley, chopped
- Freshly ground black pepper
- Bring a large pot of water to boil. Add trimmed asparagus and boil for 8 minutes, until tender. Drain water and run asparagus under cold water to stop cooking.
- Toss asparagus in olive oil. Arrange asparagus on two plates and sprinkle with even amount of salt, bread crumbs, and Parmesan.
- Bring a small pot of water to boil. Add vinegar. Crack in eggs and stir vigorously. Cook for 2-2½ minutes. Using a slotted spoon, transfer one egg to each plate. Top with parsley and freshly ground black pepper.
OMG this is awesome!!! Like tots gorgeous and that yolk! Aghhh swoon! Pinned!
writes Girl and the KitchenAlways runny yolks. Always.
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