Bowl of Asparagus with Eggs
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Asparagus with Eggs


Palestine   -   Halayone w Bayd
Serves:
Effort:
Sched:
DoAhead:  		 2 break
***
45 min
Part		 This dish may be a breakfast, a lunch, or even a dinner dish - eggs are not restricted to breakfast in the Levant, or North Africa.




8
2-1/2
1
5
1/4
2
1/2
1/2
1
-------
2
tt
oz
oz
cl
lrg
t
T
t
t
T
---
t

Asparagus (1)
Shallots
Garlic
Eggs
Salt
Olive Oil ExtV  
Salt
Pepper, black
Water
-- Dress With
Za'atar (2)
Olive Oil ExtV
Prep   -   (22 min)
  1. Trim ASPARAGUS of fibrous ends if necessary (weight is after trimming). Cut into 1 inch lengths. Keep the top two lengths separate from the rest.
  2. Chop SHALLOTS small.
  3. Crush GARLIC and chop fine.
  4. Beat EGGS moderately, along with 1/4 t Salt.
Run   -   (20 min)
  1. Heat oil in a spacious sauté pan. Fry Shallots gently, stirring until softened, but no browning.
  2. Stir in Garlic and continue to fry stirring for another 2 minutes.
  3. Stir in Asparagus, Salt, Pepper and 1 T Water (see Note-3). Cover and sweat over low heat, stirring once or twice, until Asparagus is just tender. Don't over-cook, the largest pieces should still have a little crunch to them.
  4. Stir in the Egg mix and gently toss with the Asparagus. Cook just until they taking a set, and take them off the heat so they don't get overcooked.
  5. Serve with the Za'atar sprinkled over and a drizzle of Olive Oil.
NOTES:

  1. Asparagus:

      Weight is after trimming of fibrous ends (if necessary). Small to Medium Asparagus is appropriate, as the source for the pattern recipe was based on Wild Asparagus.

  2. Za'atar:

      This is a popular spice mix in the Levant. It is very important to this recipe so should be of a high quality, either a real Levantine brand, or made up by our recipe Za'atar - Herb Mix.

  3. Comments:

      I usually keep the bottom half or 2/3s separate from the tops. I stir in the bottom group and give them a few minutes head start before stirring in the tops, so cooking is more even.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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