Asparagus & Fried Eggs
Asparagus is grown in Hawai’i as a specialty crop that usually ends up in the kitchens of restaurants and hotels. On O’ahu, Twin Bridge Farm in Waialua has more than 50 acres planted in asparagus. "We can provide fresh asparagus all year round," says farmer Milton Agader, comparing it to asparagus from California or Peru, which is seasonal. "We deliver our crop within a day of cutting."
Hawai’i-grown asparagus can be more economical. "In California, aparagus is cut a couple of inches below the ground. The woody part keeps moisture, weighs more and has to be removed," says Agader. "We cut our spears above the ground, so all of it is green and edible." You can find Twin Bridge Farm asparagus at Foodland, Daiei and HFBF farmers’ markets. This recipe serves four.
From Our Kitchen: Asparagus & Fried Eggs
1 pound asparagus
Heat broiler; place oven rack close to broiler. Or, heat grill.
Rinse asparagus and dry. Trim ends, if necessary. Place asparagus on a baking sheet and drizzle with olive oil, coating well. Broil or grill asparagus until browned and cooked; it should take just a few minutes, depending on the thickness of the asparagus. Remove from heat and divide among four serving plates.
While asparagus is cooking, heat a large skillet over medium high heat. Add a little olive oil and, when the oil is hot, cook eggs sunny side up, seasoning with salt and pepper and using a cover briefly to set the eggs. Place one egg atop each plate of asparagus. Sprinkle with shaved Parmesan cheese and drizzle with truffle oil, if using. Serve immediately.