Monday, 3 May 2010
Before we say goodbye to asparagus season and while it is still abundant, I thought I would pass along a delicious and creative way to use more of it. I had some leftover salmon and roasted asparagus the other night, so guess what went in my eggs in the morning? It’s also a great way to use up that other half-can of salmon if you’re making yourself one of my salads, below.
This is how I usually prepare my asparagus: cut of the ends, place in a baking dish, drizzle with olive oil and sprinkle with mineral sea salt. Bake at 350 degrees F for about 15 minutes, turning once or twice to coat in the oil. If you are making asparagus for dinner, make a little extra – then you’ll have some leftover for breakfast and it will save you a step in the morning.
For the salmon, you can either use leftovers from dinner the night before (don’t wait too long – leftover seafood should be eaten within a day or so) or canned salmon. Always choose a source that is wild-caught, not farmed. Farmed fish are fed grain, antibiotics, food coloring, and all kinds of things fish aren’t supposed to eat which then get passed on to you. When I broil salmon for dinner, this is how I do it. First, melt some butter and/or heat a few tablespoons of extra-virgin olive oil in a cast-iron skillet. Season the salmon fillets with salt & pepper and fry for about 4-5 minutes, depending on the thickness of the fillets. Meanwhile, heat the broiler in your oven. Then place the skillet under the broiler for another 4-5 minutes. Squeeze a slice of fresh lemon over the top when serving.
Okay, so now it’s time for breakfast. This is the easy part. In your cast iron skillet, heat a tablespoon each of butter and/or extra-virgin olive oil. If you like, throw in some chopped red onion (spring onions are here now!). Then add the salmon and asparagus, tossing for a minute or two to heat. In a small bowl, whisk up 4 large fresh, pasture-raised eggs (makes 2 servings; use 2 eggs per single serving). Add the eggs to the skillet, season with salt & pepper, and let it cook over medium heat for about 5 minutes, until it starts to set. Meanwhile, heat your broiler. Place the skillet under the broiler for about 5 more minutes, until fully set and beginning to lightly brown on the top. Don’t forget to use your hot pads when handling the skillet!