Quinoa with Asparagus, Mushrooms, and Poached Eggs

Asparagus is one of the things for me that marks the arrival of spring - its true season is relatively short, so take advantage of this time when it's at the peak of its freshness (and much cheaper). I love asparagus with eggs, and wanted to create more of a main dish out by adding sauteed mushrooms and putting the whole thing over quinoa. I made this for dinner, but certainly it would also work well for a lunch or brunch. We also ended up adding an additional poached egg each, so feel free to cook up either 1 or 2 eggs per person depending on your preference (or how hungry you are). Welcome spring!

Quinoa with Asparagus, Mushrooms, and Poached Eggs
Serves 2

Active Time: 25 minutes
Total Time: 25 minutes

1 c. quinoa
1 bunch asparagus, woody ends snapped off and cut into about 1-2'' pieces
1/2 lb. cremini mushrooms, sliced
2-4 eggs
Kosher salt
Black pepper
Extra virgin olive oil
1 T. freshly chopped chives for garnish

Rinse the quinoa and put it in a small saucepan along with 2 c. water and cover. Bring to a boil, then reduce heat to low and simmer 15-20 minutes. Meanwhile, prep the asparagus and mushrooms and heat another pot with water until nearly boiling (not a full boil). In a large skillet, heat 1 T. olive oil over medium high heat. Add the mushrooms and saute for about 5 minutes, stirring occassionally. Add a pinch of salt and pepper, remove from the pan, and set aside. Add 1/2 T. olive oil to the skillet and saute the asparagus over medium high heat for about 1-2 minutes, add a pinch of salt and pepper, and set aside. Crack the eggs into ramekins or teacups, then gently add the eggs from the ramekins into the pot of near-boiling water. Let cook for about 2-3 minutes, during which time add 2 t. olive oil and a pinch of salt to the quinoa, then divide into plates or low bowls and top with the asparagus and then the mushrooms. Remove the eggs with a slotted spoon and add to the top of each dish. Break the yolk while it's still runny with a fork, then season with another pinch of salt and pepper, garnish with the chives, and serve.

Hello Spring Asparagus & Pea Pasta

I have been anxiousy awaiting the arrival of spring vegetables - particularly asparagus and fresh spring peas. This pasta dish (which can be made gluten free with the substitution of brown rice pasta) allowed me to use up some of the rotini I had left over from my arugula and pumpkin seed pesto pasta and incorporate some of the wonderful new things I got at the farmer's market. Don't worry, however, if you can't find fresh peas - frozen actually work well in this dish. It's a simple, delicious, and easy weeknight meal.

Hello Spring Asparagus & Pea Pasta
Serves 2

Active Time: 5 minutes
Total Time: 15 minutes

3/4 lb. asparagus, ends snapped off and cut into 1'' pieces
1 c. peas (fresh or frozen & thawed - they can be easily thawed in the microwave)
6 oz. (about 2 c.) whole wheat rotini pasta (this shape holds onto the ricotta the best)
1/3 c. walnuts, toasted and roughly chopped
Lemon zest
Extra virgin olive oil
Whole-milk ricotta cheese
Kosher salt
Black pepper

Boil water for the pasta. Meanwhile, snap off the tough ends of the asparagus and cut into 1'' pieces. Also, toast the walnuts in a small skillet until fragrant and lightly browned, a few minutes, then roughly chop.

Add the pasta when the water is boiling and cook until al dente (according to package directions - or about 9 minutes), adding the asparagus and peas for the last 3 minutes of cooking time.

Drain and toss with 1 T. olive oil, 1/2 t. salt and 1/4. t. pepper. Divide into pasta bowls and top with a large dollop of ricotta, a fresh grating of lemon zest, walnuts, pinch of kosher salt and pepper, and a drizzle of olive oil.