(adapted from The Tasting Table) Its asparagus time in Michigan, one of my favorite times of the year! Beautiful fresh local bright and local Michigan Asparagus! I was recently at Kingma’s Market in Grand Rapids and the asparagus had my heart singing! It’s one of the first signs of great food for the spring! I know most of you will think that I’m a bit crazy, but I do love my asparagus, and I’ll eat it in season almost daily! So off I went with my asparagus. And I had to try this recipe that I found on facebook. I was sure it wouldn’t be a “flop” but we all have tried those great looking recipes – just to fail! Good thing I know a bit about cooking, because I tweaked this recipe just a little bit, by adding some additional cooking techniques/information. It was a smashing success, and I hope you’ll try it and let me know how you loved it! Approximately 4 servings (or, an entire meal for myself!) 4 cups Water Ice as needed 2 – 3 tablespoons of salt 1 tablespoon white vinegar 2 eggs (room temperature) large ¼ cup extra virgin olive oil + extra for the asparagus pan 2 tablespoons red wine vinegar 2 tablespoons chorizo 1 tablespoon finely diced shallot ¼ teaspoon black pepper 1 ½ pounds fat asparagus, ends trimmed and “peeled” if you like Prepare an ice bath and set aside In a medium saucepan over high heat add the water (cold from the tap) 1 teaspoon of the salt, the white vinegar and the eggs. Bring to a boil, then remove from the heat and let stand for 4 minutes. Shock the eggs in the ice water bath. Once the eggs are cool, peel and set aside. The eggs will have soft yolks, that’s ok, it’s the best. Older eggs will peel easier, so check the dates on the boxes, or let your fresh eggs hang out a while in your refrigerator. Reuse the water for the asparagus. Add more ice if you need to! Bring another pan of water to the boil and add about 2 tablespoons of salt. Add the asparagus and cook for about 3 – 4 minutes (this is called blanching) and then remove and place back in the cold water to shock. This will help your asparagus keep that brilliant spring green! Remove the asparagus and pat dry. Cook the chorizo in a small pan until it is heated all the way through. Smash the eggs with a fork in a bowl, add the shallot, chorizo, salt, pepper white vinegar and the extra virgin olive oil. Heat a sauté pan (or grill/grill pan) over medium high heat. Add the asparagus and cook through, until slightly charred. About 2 – 3 minutes. Serve warm with the egg mixture spooned over the top. Special “thanks to my friends at for the Asparagus! It was yummy! Here’s a link to the Video on WZZM TV 13 – I hope you try this great recipe!