I’ve literally got nothing for this post other than the pic (which isn’t fantastic), and my LOVE for the flavors (which tops much for me). It’s so funny to me because I’ve been so anxious to get my actual camera back to write a new post…and this pic was taken with my I Phone. It’s OK I guess though because there’s something raw about it to me that I like. Though it would’ve been much better with the pixels, and the sharpening, and the blah, blah, blah stop talking…Next time.
I really don’t know what to say about this dish. I love asparagus. And I love asparagus with any kind of egg. I can’t quite put my finger on what it is about the two of them together, but the first time I tasted their unity I was sold. SOLD. And then there’s the Black Forest ham and Gruyere combo. Amazing in and of itself. Guh.
With it being just myself and the kids this week I have the liberty of waiting until later in the evening, when all the babes are asleep, to pour myself a glass of wine and make myself a nice, quiet, maybe even decadent little meal. It’s usually something like a small pan of extensive nachos (which is on the menu for tomorrow night by the way). Tonight, however, I felt the urge to try something new that I haven’t done before but have always wanted to.
And I’m really happy that I did. Without typing out an actual recipe this time, I’m going to just describe what I did and hope that it’s as enticing as the thought of making this again is to me…
I started by cleaning and snapping the asparagus.
Then I tossed them with a little extra virgin olive oil, kosher salt and pepper, and roasted them at 425 degrees for like 13 minutes til starting to char.
Then I let them cool a little bit, while I sliced up the Gruyere and got the BF ham ready to go.
Once cooled, I piled on a fair amount of ham, a few slices of Gruyere, and put it back into the oven for about 5 minutes.
During this time, I fried up an egg.
Then once I felt the asparagus pan was done, I took it out, let it cool for a quick minute, and added on the egg. It was honestly amazing. A life changing recipe for a meal or just a small snack.
OH and I definitely added on red pepper flakes and more fresh ground pepper after plating.
Then I just ate and loved it. And can’t wait to make it again.
Hopefully acceptable post?