Asparagus for lazybones

Asparagus is one of my favorite vegetables. Trouble is I really don’t like peeling spears. Suddenly all those peelings spread all over the kitchen, so I just wash asparagus before steaming. If spears ends seem to be very hard and woody just bend them until they break. They snap exactly where woody part ends.

Ingredients

1 bunch of fresh asparagus

Half cup of chopped side bacon or ham

Half cup of shredded Gouda cheese  you can use every melting cheese)

Half cup of fresh, chopped parsley

water

Salt, pepper- optional

You will also need non stick skillet and steam pan set or steamer

Bring water to boil in a steam pan set or steamer. If you’re using steam pan set, it should be filled to halfway point. Place asparagus and steam until tender. It takes approximately 7 minutes for thin spears and 12 minutes for thicker. In this same time preheat skilled on medium heat and cook bacon/ham until crispy. Remember about stirring. Place hot asparagus on the plate. Sprinkle it with bacon/ham, cheese, parsley and serve straightaway. 

Husband Rate: 8/10

Spa Eggs Benedict

Start a day without breakfast? Never! I don’t even try to understand why so many people skip the morning meal while there is so many delicious options to start a day. I’m so devoted to my breakfast ritual that I can get up 30 minutes earlier sacrificing sleep time. Always with freshly grounded coffee. I usually try to prepare something healthy or healthier version of traditional meals. This recipe was created during my vegetable craving. I know it may sound weird but yes I’m having vegetable craving along with chocolate craving, meat craving etc. Scientists say that cravings signalize lack of important microelements or vitamins. Whatever! Every reason is good for... good food.

Ingredients

1. 2 slices of multigrain bread
2. ½ of avocado
3. 1 tomato
4. 2 champignon mushrooms
5. 2 large slices of low fat ham
6. 5-6 leaves of fresh baby spinach
7. 2 free range eggs
8. 4 table spoons of white vinegar
9. ½ Teaspoon of cooking oil
10. Black pepper
11. Tea spoon of Marmite (optional)

You will also need a pan, shallow small pot, timer, colander spoon, knife, fork, and clean kitchen cloth (it can’t be fluffy).

Preheat pan greased with cooking oil for 3-5 minutes on high heat and then lower temperature. Rinse vegetable before cooking. Place on the pan sliced tomato, sliced mushrooms, spinach and ham Try not mix them. Grill vegetables (except spinach) and ham on each side until lightly brown. Turn spinach few times until cooked (should be wilted completely but still bright green).

Toast 2 pieces of bread and butter them with avocado. Some people peel avocado first and chop but there is quicker way. Cut avocado into half. Half with pit you can store in the fridge. Pit prevents it from getting dark quickly. The other half cut gently into cross- hatch pattern, careful not to break through avocado skin. Scoop out avocado flesh using a fork and with this same fork spread it on toasts.

Fill the pot with water to about ¾ of the height. Bring it to boil on medium heat and add vinegar. Gently crack and drop eggs into the water (start dropping to water surface as close as possible). Boil eggs for 4 minutes (medium poached). Remove eggs with colander spoon and place them on kitchen cloth to drain off (draining helps to remove taste of vinegar).

Possibly try to make everything in this same time. If you find this multitasking hard prepare toast first then vegetable mushrooms and ham and don’t remove them from the pan to keep temperature until serving.

Place toasts on the plate. Cover avocado spread with vegetables, mushrooms and ham. Put poached eggs on the top of both toast and sprinkle with black pepper. Glaze eggs with Marmite. Eat with fork and knife. What I like most about pouched eggs in this breakfast version is runny yolk spilling onto ham and veggies as delicious souse. Hollandaise topping is absolutely superfluous.

Husband Rate: 10/10 "Outstanding!"