poached eggs with asparagus

I woke up at 5 am, hungry and as always, happy to see a new day.  There's always a thrill to rummage through the fridge, wondering just what might be perfect for this beautiful new day.  A fresh bunch of new skinny asparagus winked at me through the thin plastic bag. And?   Gently simmered in a little water until it was just tender.  Drained and set aside.      And what else?

Those marvelous eggs from Locally Laid, somewhere in Minnesota.  Ah, here it is - PO Box, Wrenshall, MN, also gently poached until the whites were opaque and the yolks a little firm when I pressed a fingertip to them after draining off the water, and set them on a plate.  A little cheese sauce, I think.

Add a little cheese, as always, here a half cup shredded sharp cheddar and mozzarella, salt and pepper, a little cream, in a small saucepan and set on very low heat until melty, and DONE.  Even though it melted, there was a milky residue in the saucepan, which I drained off.  It was too early to forage through the cookbooks for a proper creamy sauce.  A sprinkle of Italian parsley topped it off.

Note:  I tested a proper white cheese sauce later :
  3 T. butter
1.5 T. flour
Melt butter in a heavy bottomed saucepan and whisk in the flour on low heat.
Add 1/4 cup mozzarella, 1/4 cup cheddar, and 1/2 cup milk, salt and pepper.
Whisk until the sauce is smooth.  Drizzle over the eggs and asparagus.


All in all, a perfect breakfast on a very cold morning (8 degrees) . Here's to a beautiful new day!