A Light Lunch

[We have a guest blogger today: The Hub]


I love eggs. From my head, down to my... you get the point. What's better than the gooey, barely cooked yolk of a chicken's egg oozing into your other food, providing a delectable sauce? Well, nothing - which is why I decided that it would go perfect with my sesame-crusted asparagus spears, & roasted mushrooms and garlic cloves. Seasoned with some crushed red pepper [and a few secrets from Penzey's], and then topped with freshly grated parmesan, this dish was a winner - even with our little ones.

[Mmm... I think I'll go make this now, since Carla bought white asparagus!]