Sauteed Asparagus with Scrambled Eggs & Toast

Today I feel just like Elizabeth Gilbert, the wonderful author of my favorite book “Eat, Pray, Love”.

This is the paragraph in her book that I feel like I’m completely resonating to –

“I walk home to my apartment and soft-boil a pair of fresh brown eggs for my lunch. I peel the eggs and arrange them on a plate beside the seven stalks of asparagus (which were so slim and snappy and didn’t need to be cooked at all). I put some olives on the plate too, and the four knobs of goat cheese I’d picked up yesterday from the formaggeria down the street, and two slices of pink, oily salmon. For dessert – a lovely peach, which the woman at the market had given to me for free and which was still warm from the Roman sunlight. For the longest time I couldn’t even touch this food because it was such a masterpiece of lunch, a true expression of the art of making something out of nothing. Finally, when I had fully absorbed the prettiness of my meal, I went and sat in a patch of sunbeam on my clean wooden floor and ate every bite of it, with my fingers, while reading my daily newspaper article in Italian. Happiness inhabited my every molecule.”

Happiness inhabited my every molecule.

Obviously, I didnt do or eat every single thing that Gilbert did in the above paragraph, but it suffices to say that I was very delighted to be alone at home on Labor day, at peace with myself and contented with reading about Italy and Greece (I was reading it all in Spanish), and eating my homemade lunch of sauteed asparagus, scrambled eggs and toast.

Reading about Italy & Greece:

Ahh… Italy and Greece… destinations for a happy soul. I imagined I was sitting on a cliff by the Mediterranean Coast, breathing in the salty sea breeze, overlooking the turquoise waters into the horizon, happy as a bee.

My lunch was really an impromtu decision – although ever since I made Cream of Asparagus a few weeks ago, I have been earnestly wanting to use asaparagus in my meals again. So since I had the day off from work (US celebrates Labour Day, and most of my clients are from the States), it was the perfect occasion to celebrate some good alone time with healthy, beautiful food.

SAUTEED ASPARAGUS WITH SCRAMBLED EGGS & TOAST (Serves 1)

Ingredients:

1) 1 small bunch of asparagus stalks (I used about 20 stalks)
2) 3 eggs
3) 1 pinch of salt
4) 1 tablespoon of milk
5) 2 slices of white bread

Steps:

1) Wash the asparagus and cut off the ends of asparagus stalks (leave only the green part of stalks)
2) Saute asaparagus stalks in a saucepan over low heat until tender, then remove from saucepan
3) Beat eggs in a bowl, mixing with milk and salt
4) Pour beaten eggs in saucepan and scramble eggs until cooked but not dry
5) Toast the white bread slices
6) Serve hot with lots of love

Fresh asparagus & eggs:

Asaparagus before cutting the ends:

Cut the ends of the asparagus, leaving only the part where the stalks are green:

Heat some oil in a saucepan:

Saute the asparagus in saucepan:

Until asparagus turns bright green and tender (if you can poke a fork easily into asaparagus without much force, it is ready):

A closer look at the cooked asparagus:

Beat eggs and mix some salt and milk:

Pour beaten eggs into saucepan:

Scramble eggs until they are cooked but not dry:

Sauteed asaparagus with scrambled eggs & toast:

Delicious..