Asparagus for breakfast and lunch? Yes please!
I’m a big fan of batch cooking. I like to roast or grill a big bunch of asparagus, then use it throughout the week, if it lasts that long (usually doesn’t, truth be told). Well, I got a little carried away with it, but it turned into a good thing: asparagus for breakfast and lunch. It was incredibly easy, which is really a requirement for me, since I tend to go from zero to starving in a very short amount of time, so quick meals really help keep the hanger to a minimum!
I grilled a bunch of asparagus, then made a quick breakfast with an egg on top. I was tempted to put both the asparagus and egg on avocado toast, but alas, the hanger won out, and I just ate it as pictured 🙂 Still good!
Wait for it…
Runny yolk with grated parmesan and asparagus spears!
Then lunchtime rolled around, and I wanted to use the
ridiculous amount of leftover asparagus, so I used my veggie peeler and shaved it into these pretty little strips, then tossed it with lemon juice, olive oil, feta, and pine nuts. I had only grilled the asparagus for a minute or two on each side, so it was still nice and crunchy, and it worked well in the salad.
All that’s here is 3 stalks of shaved asparagus, a tablespoon each of pine nuts and feta cheese, 2 teaspoons of lemon juice, and a teaspoon of olive oil. Enjoy!