With asparagus season just about to begin here in the Hudson Valley, I like to propose you a very simple way to enjoy them.
I like to gently stew the asparagus in a pan with extra virgin olive oil or butter, salt and just enough water to allow them to cook through. This way the asparagus flavor and nutrients stays with them and their taste is very rich. Fresh peas, if available, can be cooked the same way and make an excellent complement to this dish.
Serve asparagus and peas along the side of a soft boiled farm egg (cooked in boiling water for 6-7 minutes and then carefully peeled) placed on a toasted bread crouton, which will offer a pleasant touch of crunchiness and help absorb the creamy, dripping yolk. Season the egg with salt and pepper, shave some Parmigiano-Reggiano around and drizzle more olive oil and balsamic vinegar all around.