Asparagus has always seemed rather enigmatic to me. Not always sure what to pair it with, it usually ends up on my plate sauteed and plain. I could tell, though, it had potential. Albeit, concerned with wrongly tainting its meaty flavor, I decided to through caution to the wind the other night and dive in deep.
To begin my foray into culinary adventure, I bravely sliced a few crimini mushrooms to sautee alongside the asparagus in a generous pat of butter. To brighten to the dish, I squeezed about a quarter of a lemon over the asparagus and mushrooms. This tiny addition literally brings sunshine to your palate upon first bite!
Really going out on a limb, I chose to add a couple hard-boiled eggs to the dish. Eggs never cease to amaze me with the great variety of dishes they complement. French vanilla ice cream, potato salad, macaroons, salad nicoise, heuvos rancheros... Not just for breakfast!! :)
To complete this fantastic dish, I adorned my plated asparagus with shavings of parmesan. A delightful flourish to a mission accomplished.