The farmers market is flush with color, vibrant greens, reds, oranges,and purples; any and every color fresh for the picking. People bustle in and out of stalls, baskets of local ingredients, fresh cut flowers, and baked goods over flowing.
It’s inspiring. Being able to buy directly from farmers, to create dishes inspired by the ingredients of the season.
Todays recipe features local asparagus and farm fresh eggs. Though I would have liked to create the polenta crust from scratch, my week, intended for”recovery” from travel, was probably my busiest week in LA to date, so a pre-made polenta it is (but feel free to be ambitious and create your own).
Wether for breakfast, brunch, lunch, or dinner, this asparagus dish is sure to please.
-ASPARAGUS (POLENTA) PIE-
What you will need:
1/2 lb asparagus
salt and pepper to taste
1/4 tsp garlic powder
1 tbsp olive oil
4 eggs, poached (tip: place 1 tsp white vinegar into the boiling water to keep the eggs together while they boil)
1/4 cup goat cheese
1/2 cup sheep milk yogurt
Bacon (we used turkey bacon)
Place a pot of water on the stove to boil. Un-package (make) polenta and smooth onto a silpatbaking sheet, bake for 10-15 minutes at 350 degrees. While the polenta is in the oven, saute asparagus spears in olive oil, sea salt, and garlic powder, until tender.
Pull the polenta out of the oven. Brush with olive oil, salt and pepper, place asparagus over top and sprinkle with goat cheese. Bake for 10 minutes. Poach your eggs, make bacon, sip some coffee, and set the table (not all at once). Remove polenta from the oven and plate. Place an egg on top and serve with a side of harissa crème.
I promise this is much easier than it sounds, making it the perfect dish to impress your friends at brunch.
Serve with mimosas, fresh coffee, and a lot of love, and everyone will be sure to swoon over your culinary talents.