Hold onto your butts, my lovelies. Because today’s recipe – beautiful pan asparagus and perfect poached eggs – is going to blow it right off. In a good way.
But before we get to that, I wanna talk about movement. Do you ever feel like you don’t have enough of it in your life? Whether that be literally in the form of you being stuck in a desk in a cubicle in the relentless Monday to Friday circle that never ends or more abstract, like feeling stuck in a rut of negative thinking or un-inspiration?
You probably know by now that I’ve just finished moving across the country. Like, over 4300 kilometers (that’s over 2700 miles for my American friends) from Toronto, back West, to Vancouver. That’s one mother of a move. Before that I lived in Victoria, B.C. which is an hour and a half ferry ride further West from Van. And before that even, I resided in Calgary (1062km/660m) East of Victoria and before that, grew up 42km/26m East of Calgary in Strathmore – a small hick town of 5500 people in the middle of nowhere Alberta. That’s a shit ton of movement.
Strathmore. Calgary. Victoria. Toronto. Vancouver. Over the span of my ever-aging 33 years.
…I am 33, right? I think so.
I suppose 5 cities doesn’t seem like a lot over 33 years but I’m not even going to get into how many places I’ve rented, squatted and posessed over that time. Most of which occurred between the ages of 19 and 28. But it wasn’t until I left my budweiser drinkin’, bumper skiing, gettin’ down on the farm home province of Alberta that I started to feel more movement in me.
No, not that kind of movement. Not babies. Or poop.
But movement as in growth and a feeling like I was home. In my business newsletter this past week I talked a lot about home. About belonging. About movement. And moving forward. In Victoria I found friends who I will likely have for the rest of my life, an identification of self and passion – hence this food blog – and really, myself. I attended university (finally) and in falling into my degree, became aware of – and slightly traumatized by – something bigger than myself. Like the ethics of biomedicine and anything that you’ll take away from a Women’s Studies class.
I found movement, both within and without. And it felt damn good. But all good things come to an end and I was ready for change. You know what that feels like, don’t you?
So I packed my shit and moved to Toronto and fuck. Dead stop, do not pass go, do not collect 200. Stop. 2 years later – which is a long time to be without movement – I’m back West. And I can suddenly breathe again. I can feel the ocean breeze in my hair, and smell the green (do you know what I mean by that?) and I feel happy. Most of the time. Movement in body and mind.
Wow. I promise this isn’t a yoga advertisement. But I am kind of loving yoga right now.
It’s here – on the coast – where I’ve found inspiration. I’ve found positivity. And I’ve found movement, once again. And that was the inspiration for this week’s recipe: Beautiful Pan Asparagus & Perfect Poached Eggs. It’s seasonal, fresh, and combines a variety of colours and textures and movement. It’s brunch, perfected.
Kind of like how I’ve been feeling since I got back home to the West coast – simple, clean, real, relaxed and generally good. With a big helping of sunny side up.
- 2 Lb Fresh Spring Asparagus, woody ends snapped off.
- 2 1/4" Medallions of Pancetta, diced.
- 1 Lime, for juice.
- 4 Pastured Eggs.
- Small Handful Fresh Grated Parmesan Cheese.
- 'Lil Splash of White Vinegar.
- Coarse Sea Salt & Fresh Cracked Black Pepper.
- Place a large non-stick frying pan over medium heat. Once it's hot, chuck in the diced pancetta. Cook until crispy, stirring often (approx 5 minutes). You don't want to aim for bacon crispy because it WILL crisp up further once you let it cool. Remove from the pan with a slotted spoon and set aside.
- Turn the heat up to medium-high and chuck in the asparagus. Add a glug of olive oil if the pan doesn't have enough pork fat in it. Season well with salt and pepper. Squeeze fresh lime juice over the lot. Shake the pan regularly and cook until asparagus is fork tender but still holds its shape. You don't want soggy, over-cooked veggies.
- While the pancetta cooks, fill another non-stick saute pan with water and a splash of white vinegar, place over high medium-high heat and bring to a light boil. As it heats, crack each egg into its own little bowl. This allows you to gently pour it into the boiling water and helps the egg keep its shape. Use the freshest eggs possible when poaching because the whites have more integrity than older eggs which can just fall flat and spread out.
- When the water lightly boils, carefully pour the eggs into the water. If desired, use a metal plating ring to help the eggs form into nice circles. Cook for approx 3 minutes until whites are set and yolks are runny. Remove with a slotted spoon and allow to drain briefly on a plate. Season with salt and pepper.
- Just as your eggs are about ready, mix pancetta back into the asparagus pan and dump it all on a big cutting board or serving plate. Top with grated cheese, and poached eggs.