Our weekly downtown Farmer's Market starts tonight! I'm so excited. It takes place on the street below my office and at this season will feature strawberries, little purple onions, asparagus, and ... hmmm ... we'll have to see what else! Probably some local honey, some handcrafted items, some kettle corn, some music, and of course the bounce house for the kids. (Later in the summer, grapes and nectarines and figs and almonds! Yum!!!) I am hoping the plant lady from last summer will be there. I bought two big, gorgeous purple, silver and green Wandering Jew plants from her ... and killed them. But I want to try again. I also want to buy some Hmong textile art this year to put in my new house.
What I'm really hoping for, though, is that gorgeous pencil-thin asparagus for a dollar a bunch. Here's what I'll cook with it.
Springtime asparagus scramble (because my omelette skills suck)
1 pat butter
1/2 bunch very thin asparagus, snapped at bottom of stems and cut in 1" sticks
1 small red onion, diced
4-6 eggs, beaten
1/4 c milk or water
salt and pepper
1/2 - 1 c shredded Swiss cheese
Set butter to melt in skillet over medium heat. Add onion and cook until translucent. Add asparagus and stir until color deepens.
Mix eggs, milk, and salt and pepper. Pour over vegetables. Lift and turn until mostly cooked. Top with cheese and allow to melt (you can put it in the oven if you like at this point.) Don't let your eggs get brown; that's the main thing.
Eat it with some fresh strawberries on the side, and some good crusty bread.