There is a serendipitous small window of time where the white asparagus and chanterelle mushroom seasons overlap where I can enjoy two of my favorite foods at the same time.
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Highlights: : Eggs, Meatless
A rare and delicious pairing.
Estimated Cost: $20
Suggested Beverage: Sparkling Wine
Equipment and Supplies
- 10-inch cast iron skillet
- 8 eggs
- 1 cup heavy cream, or half-and-half
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon white pepper, plus more for serving
- 2 tablespoons olive oil
- 1 leek, white and light green parts, cut in half and thinly sliced
- 8 ounces chanterelle mushrooms, sliced if large
- 12 ounces white asparagus, woody ends trimmed and cut into 2-inch pieces
- 1 clove garlic, pressed
- ½ teaspoon sumac, crumbled
- Preheat the oven to 350°.
- In a medium bowl, whisk (Whisk it good!) the eggs, cream, and pepper. Add kosher salt to taste and set aside.8 eggs, 1 cup heavy cream, ¼ teaspoon white pepper, ¼ teaspoon kosher salt
- Heat the oil in a cast iron skillet over medium heat.2 tablespoons olive oil
- Add the leek and give it a whirl for 2 minutes.1 leek
- Oooh – the fun part. Toss in the mushrooms and give them a whirl around the pan for 5 minutes.8 ounces chanterelle mushrooms
- Let the asparagus join the fun and whirl them around for 3-5 minutes until they are soft.12 ounces white asparagus
- Add the garlic and heat just until warm, about 30 seconds.1 clove garlic
- Pour in the egg mixture and sprinkle on the sumac. Let them cook until the eggs are just starting to set, 3 minutes.½ teaspoon sumac
- Slide the into the oven oven and bake for 15-20 minutes until golden brown and the eggs are set.
Yes, this recipe works with green and purple asparagus, too.
Have you tried this recipe?Let us know how it was!
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