asparagus. sparrow grass. caesar’s favorite.

I love the idea of little spring asparagus peaking their heads out of the cold ground, having a look around, wondering if it’s time to shoot up. It takes 3 years for a crown of asparagus to produce shoots, but once it does, they can keep producing for up to 20 years. The bounty of asparagus available in southern California is overwhelming and inspiring, much like fresh corn in the Midwest. I could eat asparagus by the truck load with lemon and butter everyday, until I too turn a beautiful shade of green with streaks of lilac.

Asparagus actually belong to the lily family, and in Pershore, the heart of the old British asparagus trade, they still call them “sparrow grass”. The asparagus beds in Northern Italy were famous during the Renaissance and Julius Caesar was said to have loved them after first trying them in Lombardy.

Here are two of my favorite ways to have asparagus: grilled in a cast iron skillet and then topped with a fried egg and a little Parmesan; and served raw, sliced thin with with a sweet little citron vinegar vinaigrette and served with beef carpaccio and Pecorino.

As with most simple, rustic dishes, these two recipes have very few ingredients. Be sure to buy the best quality for both.

For the asparagus, buy fresh spears with tight heads and choose spears that were grown as close to you as possible. Asparagus starts to lose sweetness as soon as it’s picked, so the stuff that’s flown in from wherever across the water: avoid it. Check that the ends are not dry and white, if they are, chances are it’s old asparagus and will be bitter and woody.

Choose free range, organic eggs.

Use an extra virgin olive oil that’s fruity and spicy, something from Tuscany is usually a safe bet. Something with some punch, not something that’s going to just lie there.

Always buy grass fed, local, organic beef.

Asparagus with a Fried Egg

serves 1-2 and can be easily doubled

you will need a cast iron skillet

1 bunch fresh asparagus (about 10), ends trimmed

1T extra virgin olive oil

the juice of 1/2 lemon

fresh grated parmesan

2 eggs

salt

fresh cracked black pepper

Heat your cast iron skillet over medium heat, add the olive oil. Once the oil is glistening, add the asparagus. Do not crowd. Cook the asparagus about 3 minutes on each side, flipping over with tongs. Cook the asparagus until tender, but still crisp. Remove from skillet and arrange on a platter. Squeeze the lemon over the spears and sprinkle with a little salt.

Crack the eggs into the cast iron skillet and fry until the white is set and the yolk is still runny. Remove the eggs and place them over the warm asparagus. Sprinkle with freshly grated parmesan and fresh cracked black pepper.

Enjoy immediately.

Beef Carpaccio with Asparagus Salad and Pecorino

Serves 4-8

1 lb. organic, grass fed beef fillet

extra virgin olive oil

sea salt

juice of 1/2 lemon

1 bunch large asparagus spears, cut paper thin on the bias

2T citron vinegar

Pecorino Romano

Trim the meat of any sinew or fat, then wrap in plastic wrap and place in the freezer for about 30 minutes until thoroughly chilled but not frozen. This is going to make it much, much easier to slice. Using a sharp knife cut the beef into 8 slices. Tear off 2 pieces of parchment paper and place one slice of beef between the two. Working from the center outward, pound the meat evenly and gently using a wooden rolling pin or meat mallet. Keep pounding, careful not to tear the flesh, until the meat is paper thin. When you finish, the beef should be 3 times its original size. Continue until all 8 slices of carpaccio are finished. Refrigerate until ready to serve, but for no longer than 4 hours, or the meat will discolor and loose flavor.

Toss the asparagus slices with the citron vinegar and 4T extra virgin olive oil. Sprinkle with salt and pepper to taste. Using a vegetable peeler, shave 12 slices of Pecorino.

To assemble, carefully peel off one sheet of the parchment paper from each piece of meat. Then lay the slice exposed side down on each chilled plate and peel off the top layer. Add a second slice of beef to each plate if serving two each. Drizzle with a bit of extra virgin olive oil and mound a scoop of the asparagus salad in the center of each plate of top of the meat. Garnish with 2-3 shavings of Pecorino. Serve immediately.

Here are two of my favorite ways to have asparagus: grilled in a cast iron skillet and then topped with a fried egg and a little Parmesan; and served raw, sliced thin with with a sweet little Citron Vinegar vinaigrette and served with beef carpaccio and Pecorino.