Recipe adapted from Mediterranean Vegetables by Clifford A. Wright (Harvard Common Press, 2001).

Eggs have been revered as magical symbols for millennia. Spring Equinox, the time of birds’ egg-laying, is the perfect time to celebrate eggs. (Did you know that the traditional Easter-egg hunt has its roots in our ancient ancestors’ hungry search for bird eggs?) This dish pairs them with asparagus, a lively reminder of the green things coming back to life is so many areas of the world.

But there’s more to this recipe than a link with tradition: asparagus is rich in immunity-enhancing antioxidants and vitamins. Eggs have lots of Omega-3 oil and biotin, useful in the metabolism of carbohydrates and fats. The combination is unbeatable springtime nutrition. Indulge!

INGREDIENTS

2 pounds thin asparagus
1 hard-boiled egg, shelled and chopped fine
1 tablespoon finely chopped fresh parsley leaves
Salt and freshly-ground black pepper to taste
2 tablespoons unsalted butter, melted

1. Snap off the ends of the asparagus. You should end up with about a pound of asparagus tips.

2. Place the asparagus tips in a large non-reactive skillet and cover with water. Turn the heat to high, bring water to a boil, and cook the asparagus tips until they are soft, about 25 minutes. Drain and arrange them on an oval platter with all the tips pointing in one direction.

3. Sprinkle the asparagus with the chopped egg and parsley and season with salt and pepper. Pour the butter over everything and serve immediately.

Serves 4.