about sunday lunches. about seasonal flavours. about simplicity. it's about that. matching spring flavours. of a spring that hasn't really showed up yet. of another adventure that comes to an end. of the well deserved rest. of another adventure that I'm about to embark upon. of some new challenges. and of simple meals. this simplicity.
para 2
Receitas simples tosta de espargos e ovo, num dia de primavera. Como adoro espargos, em tostas ou bagels como estes.
ingredientes:
2 fatias de pão rústico, tostado
12 espargos
1 c. chá de azeite
1 dente de alho, finamente cortado
pitada de sal
2 ovos, "grelhados"
50 g queijo feta
folhas de manjericão
folhas de salsa
Começar por cortar fora a parte de baixo dos espargos, e cozinhar numa frigideira, em lume brando com azeite, o alho e uma pitada de sal até estarem tenros. Quando estiverem prontos, retirar e reservar.
Então 'grelhar' os ovos na mesma frigideira dos espargos, em lume brando até estarem no ponto (cerca de 2/3 minutos) e com uma pitada de sal.
Servir então uma fatia de pão rústico, com queijo feta, os espargos grelhados, o ovo e as ervas aromáticas - manjericão e salsa - grosseiramente picadas por cima.
Enjoy!
serves 2
A simple asparagus and eggs on toast, on a spring day. I do love asparagus, on toast or on bagels like this one.
ingredients:
2 slices of rustic bread
12 asparagus
1 tsp. olive oil
1 garlic clove
pinch of salt
2 eggs, 'grilled'
50 g feta cheese
basil leaves
parsley leaves
Start by slicing off the end of asparagus, then cook the asparagus over low heat in a frying pan with some olive oil, garlic and a pinch of salt until tender (about 10 minutes). When ready, remove and set aside.
Then 'grill' the egg on the same frying pan, over low heat until on point (for about 2/3 minute) and add a pinch salt.
Serve the slice of rustic bread, with some feta cheese, grilled asparagus, eggs and roughly chopped herbs - basil and parsley.
Enjoy!
