Asparagus with Walnuts, Goat Cheese and a Fried Egg

        From the blog For Love of the Table

For each person you will need:

1 oz. (1/4 c.) walnuts

1/2 lb. asparagus, tough ends snapped off and discarded (you should have about 4 oz. trimmed weight)

1 oz. goat cheese

a few fresh herbs (chives, tarragon, parsley...whatever you have in your garden)—optional

Olive oil

Salt & Pepper

2 to 3 t. unsalted butter

1 egg

Put the walnuts in a small pan (a metal pie tin works well for a small amount of nuts) and place the pan in a 350° oven. Toast until fragrant and lightly colored—5 or 6 minutes. Remove from the oven and set aside to cool. If the walnuts are large, break them into smaller pieces.

Bring a saucepan of well salted water to the boil. Cut the asparagus into 2-inch lengths on the diagonal. Add the asparagus to the pan and boil until just tender—2 or 3 minutes. Drain and spread on paper towels. Set the empty pan aside to use for tossing the asparagus with the nuts and herbs.

Fry the egg to your liking. While the egg is frying, toast some bread and mince the herbs if you are using any. Return the asparagus to the empty saucepan and add the walnuts and herbs. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange on a plate and crumble the goat cheese over all. Place the egg on top and season with salt and freshly ground pepper. Serve with buttered toast.  Serves 1

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