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Sunday, April 28, 2013

A Simple Meal For Garlic And Asparagus Lovers


Anyone who knows me knows that I love garlic. I usually eat four or five cloves a day. And not little ones either! I crush medium to large sized cloves and find a way to include them with at least one meal. And before you ask, the answer is NO: despite all the garlic that I eat, I don't smell like garlic! I guess I'm lucky that way.

Breakfast is my favorite meal of the day. I love fried potatoes and over-medium eggs served alongside sausage patties or a pile of crispy bacon. Yum! There's no better way to start the day than breakfast at a local, greasy-spoon diner. However, the problem with breakfast at the diner is there aren't any breakfast dishes that contain garlic. Not a single one. And there's never anything on the menu that contains asparagus either (another one of my favorite foods). So, I took it upon myself to dream up a very simple meal that uses garlic, potatoes, asparagus, and fried eggs. After preparing this meal several times, I finally figured out how to make it perfect for my taste buds. I hope you'll enjoy it as much as I do!

First, wash a medium sized potato and cut it into small cubes. I prefer to leave the skin on, but you're welcome to peel it. Drop a tablespoon of butter into a frying pan, set the heat on medium, and throw the potato cubes in there.

When the potatoes are nearly cooked, it's time to crush your garlic. I use two to three medium sized cloves but that might be too much for the average person, so maybe start with just one small clove the first time you cook this meal. Crush the garlic and dump it into a small bowl. Very important: let the crushed garlic sit for at least ten minutes all by itself before you mix it with anything. Use an egg timer if you have to (I have three in my kitchen!).

Next, wash and cut eight stalks of asparagus into 1/4 inch pieces. I generally use the top six inches from each piece and toss the lower portion into the trash. In another pan, sauté the asparagus in a tablespoon of butter, and remember to keep stirring them so they don't burn.
By now, your potatoes should be done. I'll usually crank the heat up for at least three to four minutes in order to brown them and make them crispy, and then I'll turn the heat off altogether. Cook the potatoes to your liking, and then turn the heat off.

I prefer to cook the asparagus until they almost lose their crispiness, and then I pour the asparagus into the pan containing the potatoes and mix them together (remember to turn the heat off!).
In the same pan that you cooked the asparagus, fry a couple of eggs. Flip them once and cook to your liking. I prefer over-medium eggs: fluid yolks but thoroughly cooked whites.
The last couple of steps are pretty simple: add the crushed garlic to the pan of potatoes and asparagus, and mix together. Then pour the potatoes and asparagus and garlic mix onto a large plate. Sprinkle a little salt across everything, and then plop the fried eggs on top.

I eat this meal at least three or four times a week, and I love it every time. I like the texture of the egg yolk mixing in with the crispy potatoes and asparagus. Although you can certainly add a sauce to the top of this, I don't think you need to. The blend of flavors and textures makes this meal perfect the way it is.

Some day, somewhere, a restaurant will start serving this meal for breakfast, and when they do, I'll be there!

The listed ingredients will serve one person:

1 medium sized potato
3 medium sized cloves of garlic, crushed (use less if you're new to garlic)
6 spears of asparagus cut into 1/4 inch pieces (use the top 6 inches; discard the rest)
2 eggs
2 tablespoons of butter (add more butter if necessary)

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