Asparagus doesn’t need much at this time of year to make it really shine. Just a quick boil to make it simultaneously tender and crisp, and a topping of hard boiled eggs, capers and sea salt will do it. Serve with a side of toast and you have the perfect breakfast, brunch or starter to any spring meal.
Adapted from Plenty
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others
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