asparagus and eggs

The last ten days have been demanding in every way- I helped my mom to pack up the (very, very large) home where she has lived for the last eight years and move on to her next adventure. The turn time from putting the house on the market to signing a contract and closing on the sale was tiny- Mom had about two weeks to go from showing-ready to everything packed and out. During the moving process, there is always stress and anxiety. Change is hard. This particular move, due to some other emotional undercurrents, the anxiety and distress was amplified at least 1000x. I am so blessed and grateful to have been able to be there to support her through this challenging time, and to help with everything from posting unwanted furniture on Craigslist to cleaning out the garage. 

There's no great message, no great theme. It was hard. That's the theme. It was sad. That's the second theme. But, as I told my mom again and again, there's nowhere else I would have been. And if she needed my help again tomorrow, I would make the trek back up there right now. I've told her for years that if I ever had children, I would want them to feel about me the way I feel about my mom. I know she appears on this blog a lot- there's a reason for that. Anyone would be lucky to have her in their life, but as a mom, she's tops. No one better in the world.

To be honest, I'm still processing and recovering from the whole event. When I got home this Friday, after a 12-hour drive, I just crawled into bed. Saturday we unpacked the uhaul trailer that came home with me, and really didn't do much else. We took Truman swimming in the Chattahoochee, we got take-out Chinese, we watched Godzilla (it was a great day, actually). This meal is perfect for a lazy weekend brunch or a quick weeknight dinner- it's quick, satisfying, and only takes three ingredients. Plus, my mom made it up- so I promise, it's delicious.

The only trick I can offer is to be sure you cut the asparagus evenly, so it all cooks roughly the same. Don't overcook the asparagus, or it will get mushy. That's it. Enjoy.

Here's how it's done:

Trim the ends off of a  whole bunch of asparagus. If I have the time, I snap the ends off one at a time. If I don't have time, I just take off the lower rubber band holding the bunch together and lop off about four inches. Doing it the latter way allows for very easy chopping, as you can slice the whole bunch at once, until you get to the upper rubber band.

Heat up about two tablespoons of butter in a large skillet over medium heat, until it melts.

Then dump the whole bunch of chopped asparagus in there.

Season it very liberally with salt and pepper. Toss in the butter a few times (or stir it with a spatula, I won't tell), and cook it just until it turns bright green and starts to sizzle.

Drop the eggs on top. Be sure to time them based on how well you like them cooked- don't drop over hard eggs at the same time as over easy eggs, if you get my drift.

For over easy eggs, cook for about 3 minutes. For over medium, about 4 minutes. For over hard, at least 5 minutes, and break the yolks when you drop the eggs.

Once all your eggs are in the pan, cover well with a lid or foil. Leave the lid on for the duration of time you want your eggs to cook.

Serve immediately with some crispy buttered toast.