#spring dish

Pan fried asparagus in breadcrumbs crowned by an egg sunny side up

Serves one (recipe can be adjusted)

Ingredients:

200g Asparagus

1 egg

Himalayan salt

Pepper

Sumac

Extra Virgin Olive Oil

A spritzer of freshly squeezed lemon juice

Method:

Start by washing your asparagus. Now put them in boiling water and heat for a couple of minutes only. You want to asparagus to be softened but still firm enough. Once the asparagus is ready transfer to a frying pan. Lightly season, coat with breadcrumbs and drizzle with lemon juice. Finish cooking the asparagus until tender.

Remove from the pan and keep warm. Now fry the egg adding sumac, salt and pepper to it. Once the egg is ready assemble,serve and enjoy.

Why your body will love this dish

Brothers, spring is in the air! And nothing celebrates spring more than an authentic Romanian lamb sour soup with fresh herbs (from my wife's garden)! But before we proceed, while enjoying a glass of beer, I send my wife to the market for:

Lamb - ribs and spine (about 2kg);

4 carrots, 1 parsnip, 1 celery and 2 bunches of white pig weed (Atriplex) (or sorrel or garden sorrel: Rumex patientia);

3 bunches of green onions;

100g rice;

sour cream and eggs;

dried tarragon;

fresh lovage (Levisticum);

(sour) bran ;

Salt and pepper seeds.

After my grumbling wife returned from the market (my excuse is babysitting :)), I washed the lamb, which my mother-in-law chopped (thanks by the way!) in perfectly-sized pieces. I put the lamb to boil in 3l of cold water, with one teaspoon of salt, along with the root vegetables, green onions and 20 pepper seeds.

I left it to boil for about 1 hout, while I enjoyed a glass of beer with my wife.

I added the rice and thinely chopped white pig weed (Atriplex).

  I mixed and left to boil for another 20 min.

Meanwhile I prepared the leaven. I mixed the eggs with a pinch of salt and added the sour cream gradually.

  After the 20 min I added sour bran and left it to boil a few times.

One last check: meat falls off the bone easily.

Because I am an expert in screwing up the leaven, I took my wife's advice and started adding gradually hot soup in order to bring the leaven to a temperature and consistency similar to the soup in the large pot, then I added it. Lord help me know!

I stopped the fire and added the chopped fresh lovage (Levisticum) along with the tarragon.

  You can see the final result below.

Bon appetite mother-in-law!