A veggie, foodie, photography site
This is one of my favorite ways to eat asparagus, simply paired with a plain old poached egg. There is no real recipe to this just cook the asparagus the way you like it. I like to simply blanche mine for a minute and the poach an egg in boiling salted water and sit it on top. Poaching for 3 minutes will give you a perfect runny yolk to dip the still crunchy spears in.
There you go a very quick and satisfying meal packed full of goodness.
Yet another cookbook from a highly successful food blog. This time I am going to recommend the Love and Lemons cookbook which is packed to the rafters with inspirational veggie delights and cracking food styling.
Donofrio’s cooking philosophy is that simple combinations can make exceptionally delicious meals that are easy to put together. Organised by ingredient, THE LOVE & LEMONS COOKBOOK will teach you to make beautiful food with what you have on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a four-pound cauliflower that just showed up in your veggie box.
With exquisite, fresh food photography, artful graphic elements and exceptionally stylish layouts, THE LOVE & LEMONS COOKBOOK caters to today’s image-oriented readers. Stunningly designed and efficiently organised, this book will be a resource that you’ll find yourself using again and again.