Huevos Rancheros with Primavera Asparagus

Huevos Rancheros

The sun is shining, the days are getting longer and spring is in the air. Free range hens, pecking in the sunshine are laying more eggs and tiny asparagus spears begin to nod through last fall’s garden mulch, revealing succulent stalks begging to be picked and sautéed.
Traditionally in the northern hemisphere, Springtime brought sunshine and new life, but not a lot of interesting foods to the dinner table. The snow may have left but goodies from the garden were still two months away for hungry mouths. Fortunately, now we live in a world where, thanks to our ability to ship foods anytime and anywhere, global flavors can be found in every supermarket whenever you want them.
Tenacious spring weather begs for delicious fun flavors and so I’ve decided to go with Huevos Rancheros (ranch-style eggs) for today’s offering. This is a simple and delicious way to serve cackleberries. They work for breakfast, lunch and supper and are always a hit. If you can manage to acquire corn tortillas, so much the better as they lend a more traditional flavor to this dish.

Serves two hungry hombres
2 large tortillas, corn or wheat
1 c. prepared salsa
1 tsp ground cumin
1 Tbsp paprika
1 tsp dried oregano
1/2 c. shredded cheese
6 spears of asparagus
6 eggs
salt and pepper
1 tsp and 1 Tbsp butter
1 Tbsp oil

In a pot on the stove bring salsa to a boil and add cumin, paprika and oregano. Cover and simmer to let the flavors get friendly.

Heat 1 tsp butter in a large frying pan over medium heat. Brown tortillas one at a time. Keep on a foil covered plate in a warm oven.

In the same frying pan, melt another Tbsp of butter and crack your eggs into the bubbling fat. Season with salt and pepper to taste and cook uncovered for sunny side up or covered for a more thoroughly cooked yolk. When the eggs are fried to your liking remove from heat.

While the eggs fry, heat 1 Tbsp oil in a separate pan over medium. When the oil shimmers, pop in your asparagus spears and sauté your veg for 3-5 minutes, until they are tender but retain a little snap.

Spread a little salsa on your plate and then set your hot tortilla on top of it. Sprinkle with shredded cheese and then scoop three eggs on top. Drizzle more salsa on top of the eggs. Line with asparagus, wrap and dig in. ¡Viva la Primavera!



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