All Ohio - Springtime Poached Eggs with Asparagus and Violets

 

Asparagus season is such a wonderful time that you almost want to eat nothing else. This meal is satisfying and nourishing, and 100% made of locally produced ingredients. Extra cool points? Except for the eggs, all of these ingredients came from my family's property. (And actually the eggs came from a property that used to belong to my grandmother's sister.) Extra extra points? Besides the garlic, these are all perennials and all grow on their own with minimal assistance from me. My grandma planted that asparagus almost 20 years ago and we are still reaping the harvest of her work.

Springtime Poached Eggs with Asparagus
1/2 lb of asparagus, cut into three inch spears
3-5 green onions, cut into three inch strips
1 clove storage garlic, finely chopped
1/2 tsp fresh thyme
1 tsp sliced chives
2 eggs
Violets for garnish
Salt to taste

Over medium heat, lightly steam asparagus until just tender. Add the green onions, garlic, thyme, and salt and cook for about 30 seconds more, just until the green onions are wilted.
Meanwhile, bring a small pot of water to a boil and add a splash of vinegar. Lower to a similar, then carefully add the eggs, gently stirring to help them coagulate. Poach for four minutes.
Put the asparagus and onion mixture on a plate. Then top with the poached eggs. Sprinkle the eggs with a little salt, and garnish with chives and violets.