I cut out a recipe from the Wall StreetJournal on Saturday and modified it for breakfast this morning. Essentially, you soft boil eggs and cool some eggs, fry sourdough bread lightly in olive oil, sear some asparagus in the oil and lay it on the toast. Cover with burrata or ricotta mixed with herbs, lemon zest and salt. Open the egg on top:
Because of the beautiful, day-after-day, much needed rain, I had a gardening problem. My bare root asparagus arrived in the mail, and it was too wet to plant. I came up with the idea of planting the 10 roots in individual brown paper bags. I set up a doubled lunch bag, filled it with dirt, and gave it a try. The bag almost immediately split. So I got plastic bags to act as sleeves to hold the paper together.