OLS: Asparagus Scramble

Breakfast seemed like the appropriate choice for my very first One Local Summer challenge meal. The One Local Summer challenge is to blog about one meal a week made from local ingredients. The posts will be compiled by region at the Farm to Philly blog on Tuesdays, starting in just over a week. I'll link to the first Midwest Region report when it's up on the blog.

This is a one-egg breakfast with toast spread with soft goat cheese. Here's a diet tip I picked up from somewhere. I want cheese with my egg and I want something spread on my toast. By spreading cheese on my toast, I kill two desires with one serving of fat.




Asparagus Scramble with toast
Sunflower oil
5 spears of asparagus, sliced into rounds (Our Garden Farm, Maplewood Farmers Market)
1 tablespoon sliced chives (Silent Oak Farm, Clayton Farmers Market)
3 sprigs of thyme, stems removed (pot on my deck)
1 egg, lightly beaten (Farrar Out Farm, Kirkwood Farmers Market)
1 slice of 97% Local Bread
2 teaspoons of Ste. Genevieve cheese (Baetje Farms, Clayton Farmers Market)

1. Saute the asparagus in the sunflower oil over medium high heat until caramelized.

2. Meanwhile, toast the bread and spread with the cheese.

3. Turn the heat to low and add chives and thyme, cooking until fragrant.

4. When the pan is cooled somewhat, push the vegetable mix to one side and pour the egg into the other side. Gently push the edges of the egg in as it cooks, letting the uncooked egg flow to the pan's surface. When most of the egg is set, spoon the vegetables into the portion that is still runny and flip to cook the last of the egg around the vegetables.