Recipe: Steamed Egg, Asparagus with Baby White Swiss Chard Chimichurri
This recipe features local produce from 9 Bean Rows Farm.
Farm fresh local eggs
Farm fresh local asparagus
Homemade Baby White Swiss Chard Chimichurri (recipe)
Remove ends from asparagus and slice three-four asparagus spears in half per person.
Place metal steamer basket in a medium metal saucepan with two cups water on medium high heat. Bring water to a simmer, add one egg per person to steamer basket, cover and cook on low for ten minutes. Flip eggs over, cover and cook for an additional ten minutes on low heat. Add asparagus spears to steamer basket during the last three minutes of cooking. Remove steamer basket from saucepan, remove eggs and let eggs for two minutes. Peel eggs and slice in half.
Plate eggs and asparagus spears. Drizzle two tablespoons Baby White Swiss Chard Chimichurri over eggs and asparagus. Serve with a sprinkle of sea salt.