Growing asparagus requires a little patience at first, but you can reap the benefits of its harvest for years afterward! Asparagus is an ancient delicacy that is still widely used today. It can be sautéed, steamed, grilled, pickled or baked into any casserole.
I like to frequently add it as a side dish because of its many health benefits. Asparagus is low in calories and sodium. It is a good source of vitamin B6, calcium, magnesium, zinc, and a very good source of dietary fiber. And it just tastes delicious!
After its second or third year in your garden, you’ll be able to begin harvesting your asparagus to eat. You’ll need a few ideas on how to use your bountiful crop. Here’s one of my favorite asparagus recipes, an Artichoke Asparagus Breakfast Bake!
I refer to this dish as breakfast tart because of the ham and eggs, but really you could eat it for any meal. I like to serve it on a Sunday morning and eat leftovers after work on Monday night. Many thanks to Mark Abernathy at Loca Luna for sharing it with me.
This twist on the breakfast burrito is a real time saver if you boil the eggs in advance. It takes about 10 minutes to throw everything together and 3 minutes to cook.
This is a great breakfast for those days when you are in a rush. These little egg cups are quick and easily adapted to what you have on hand. Try using turkey bacon or Sautéed onions and sweet peppers. Or add a little toasted bread on the bottom. I like to make them on Sunday to heat up and eat during the work week.
This recipe is a good example of how to prepare a traditional favorite with good-for-you ingredients. Eggs Benedict. I love it, but it sure doesn’t love me. This version uses Greek yogurt and quinoa to give it a healthy makeover.
I discovered this breakfast dish on the American Queen steamboat while traveling on it up the Mississippi River. It’s the creation of the boat’s Culinary Director Regina Charboneau. Typical of Regina’s recipes this French toast is rich, decadent and full of flavor.