SPRING ON A PLATE

Blossom

It’s amazing what a difference a week makes isn’t it. Suddenly the blossom is out, everywhere looks green and it feels warmer. 

Eggs from friendly chickens.

A colleague I work with keeps chickens and came in with boxes of freshly laid eggs. It seems his hens are equally relieved with the arrival of spring and are laying an abundance of eggs. So we have been enjoying lots of omelettes, and eggs for breakfast. Thank you chickens!

They are a lovely range of shapes and colours. Nothing like the uniform ones you get in the supermarket.

As I cooked a pan of asparagus the other day followed by a delicious bright yellow omelette with the eggs from the friendly chickens, I couldn’t help thinking that it was spring on a plate.

Asparagus

The fresh woody tasting asparagus with lashings of olive oil, black pepper and lemon juice followed by a simple fresh omelette with peppers and herbs, YUM..

What could be healthier and fresher than that!

Asparagus ready to steam

Ok this isn’t a recipe, but for those of you reading this who have never cooked asparagus ( I had a friend who had never cooked a piece of fish and was intimidated by it until I explained an easy fail safe way)  it’s really easy and requires very little time or effort.   

Asparagus

COOKING ASPARAGUS

INGREDIENTS:

One bunch of asparagus

Drizzle of olive oil

 Black pepper

Juice of half a lemon

WHAT TO DO:

Steam the asparagus for about 10 minutes or until tender, if you don’t have an asparagus steamer then use a lager steamer or saucepan.

Remove from the pan, place on a large dish, drizzle with olive oil and squeeze the juice of half a lemon over and liberal helpings of black pepper

Serve as a starter with fresh mayonnaise or with parma ham or dipped into boiled eggs. Then follow with an omelette and wow!