The colour pink. Spelling things like I am British. SuperBoy calling my name. That nanosecond before a first kiss. The sound of rain while I sleep. The cold, wet dew on a glass of white wine in the summer.
My fiercly protective friends. Bitchy’s cackle. Indulging my id. My intuition. That “Clocks” still brings me there. It rough.
Popcorn mixed with Whoppers. Ryan Reynolds. A man with a scar on his face. Blasting my music at 11. Inside jokes. Jane Austen. Green eyes. Fresh snow. Clean laundry. Rufus Wainwright.
People magazine. Black eyeliner. Leopard Print. Tight jeans. Big hair. Hoop earrings. Red underwear.
The twack of a knife on a cutting board. The smell of garlic. Asparagus. Lemon. Deep dish pizza.
The scent of dial soap and CK Obsession, combined. Fresh pavement. Skin that has just been in the ocean. The stillness of 3 am.
This.
(These ingredients come together and make a dish that is insanely good. Seriously, this may be the most favorite thing I have made in months. Eggs and asparagus are a natural pairing and the infused garlic oil sends it over the top. I had the pantry staples of garlic, parmesan, pasta and eggs at home. The only thing most will have to buy is asparagus–I had the added bonus of having half a bunch on hand from a previous recipe. MAKE THIS. it is phenomenal, simple, cheap.)
Pasta with Eggs and Asparagus
Source: Bitten Blog (with some tweaks and streamlining)
1/4 cup olive oil
4 cloves garlic, lightly smashed but still intact
~10 stalks asparagus, cleaned and chopped into 1″ pieces
2 eggs
1/3 box of spaghetti
Salt/Pepper
Sprinkle Parmesan
Bring pot of salted water to boil on stove. Add pasta and cook until al dente.
While pasta cooks, add oil to sautee pan and heat. Add garlic cloves to pan and cook on medium heat until brown and garlic infuses oil (about 5 minutes). Pluck garlic out of oil (I may have eaten my cloves whole straight from the pan…) and add asparagus. Cook the asparagus about 2 minutes. (You want it to still be firm.)
Push asparagus to one side of the pan and crack the eggs into the other side. Fry the eggs. When eggs are fried, add pasta and stir everything together, breaking the eggs apart as you stir. (Note: you may need some pasta water to thicken the sauce… reserve about 1/4 cup cooking liquid.) Add salt and pepper to taste. Serve and sprinkle with parmesan.
9:12 am on May 9th, 2008
Favorite things…Hmmm. I don’t know that I can come up with a list as in depth, introspective and eclectic as yours. But then again, I don’t have to.
The spontaneous hug of a child, Chubby Hubby, RED HEADS, The moments in between when talking to a lover.
Mowing the yard, Men’s Warehouse, ANY book store. Popcorn and Peanut M&M’s! The moment s between lightning and thunder. Simon Birch. Conan.
The walk of a woman that loves her body. Coffee! Steak and eggs. The scent of a woman…..
God, I love Chubby Hubby too. Spontaneous hugs from a kid are pretty great as well. And I was a red head at one point…didn’t really suit me.
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9:22 am on May 9th, 2008
Yum. I’m totally going to make that….probably nightly.
I used the healthy pasta too…added bonus.
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9:43 am on May 9th, 2008
May I suggest the marketing of the popcorn/whoppers combination as “Whopcorn”? I think it sounds like a winner.
Start writing your jingle…
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10:45 am on May 9th, 2008
I’m making that! Sounds like I have a new saturday 2pm lunch!
And you can even sneak some vegetables in to your hangover food!
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12:09 pm on May 9th, 2008
……. not pulling out…….
You are so rude! haha.
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12:13 pm on May 9th, 2008
Thats o.k. Lem…you are perfect as is (in your imperfect quirky way). Besides, only real RED HEADS need apply.
I think you like me more than my own family…I am way far from perfect. But thank you.
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1:13 pm on May 9th, 2008
Lemmonex, I love this free service you provide and your ideas, but just one little thing – brighter and photoshoped pictures… don’t hit me
I won’t hit you this time. The photos have gotten better, but this one does kinda blow…I will give you that. As far as photoshop? Don’t count on it.
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4:45 pm on May 9th, 2008
Re: the recipe: yes, yes, yes, yes! Loved the recipe when I first saw it on Bittman’s blog (I ’starred’ it in google reader, which you would understand if you used G.R.) and wanted a friend to make it and tell me how it is – you seem to have made it even easier, which I love. Good job, L, and thanks!
Re: the picture: Your photos really have improved – F the haters! Still, if you want to edit your photos, there are lots of free, online image editors out there – I can give you an invite to a Beta (read: geeky and cool) for one called a.viary if you’d like. Lemme know offline.
I aim to please…let me know if you make it. And C isn’t necessarily being a hater, but there is only so much I can do. Cook, post, deal with emotional turmoil…
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10:26 pm on May 9th, 2008
That looks torturously tasty. Tried adding a little bacon?
I never in a million years thought I would say this…but I don’t think bacon would make this better. May lightening strike me down.
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12:48 pm on May 10th, 2008
What a lovely little list.
And what a delicious little dish, especially since asparagus is in season now. I think you just gave me the perfect Saturday night dinner idea…
Yes, using seasonal ingredients makes it even better. Hope you enjoy it.
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12:26 pm on May 11th, 2008
I totally have a scar on my face. Now I understand that it isn’t my utterly charming personality and winning smile, but the kick ass facial disfigurement that hooked you.
Your personality really doesn’t matter to me…it was the scar all the way.
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7:28 pm on May 11th, 2008
Green eyes
The color of absinthe.
And mansinthe.
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8:16 pm on May 11th, 2008
Arriving at a perfect camping spot high in the mountains, finding that I am too tired to start a cooking fire, and sitting down to eat all my canned tuna and chocolate bars at a sitting.
Great list! Thanks!
Though I cannot relate to camping, I can relate to eating too much chocolate.
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8:58 pm on May 11th, 2008
asparagus piss. which could also double as an indie band name in a pinch.
I think I would hate that band.
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2:01 am on May 12th, 2008
‘Though I cannot relate to camping, I can relate to eating too much chocolate.’ Ah, exactly what I had predicted. Predictability is good, sometimes.
Doubly predictable…that I do not camp and that I love chocolate. I am ok with that; I know who I am.
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12:53 pm on June 11th, 2008
Seriously this is one of my favorites too! It was taught to me by my PBS television cooking mentor Jeff Smith. Nobody speaks his name anymore which is a shame. I don’t see why pedophile allegations should negate an entire career of excellent cookbooks and shows. Anyway, The Frugal Gourmet taught me to steam asparagus stalks, mix them with parmesan cheese and butter and lay the scrambled eggs on top. Then I put pasta with garlic and oil on the side. Same ingredients, different presentation. It’s one of my favorite dinners.
Holy mother of God, I LOVED Jeff Smith! Why did he have to go being all pervy and ruin everything.
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