Asparagus is frequently paired with eggs: topped with hollaindaise sauce ala “Benedict”, in omelettes, as a foundation of a frittata, etc. This recipe combines the ingredients of aioli — egg, olive oil and garlic — in a different form and makes a salad with spinach.
Preheat the oven to 400.
Snap the ends off 1 bunch of asparagus and cut the tips off. Slice any spears that are thicker than your pinky in half lengthwise, then cut into 1 inch pieces. Toss with 2 t. olive oil and salt and lay in a single layer on a baking sheet.
Roast until lightly browned on one side, then stir so the other side cooks to the same color. Remove from the cooking sheet and allow to cool slightly.
While the asparagus is cooking, soak and drain 1/2 lb. spinach leaves. Toss with a simple mustard vinagrette: 1 T. stoneground mustard, 2 T. olive oil, 2 T. red wine vinegar, pepper and salt. If you really like garlic, add 1 t. minced green garlic leaves.
Toss the spinach with the dressing.
Toast 4 slices of crusty bread and cut into croutons.
Mince green garlic (stem or leaves) to make 3 T.
Heat 1 T. olive oil in a non-stick or similar skillet and fry 4 eggs. Sprinkle the green garlic over them while they are cooking. Once they are firm enough, flip them over and cook them until the whites are cooked but the yolks still runny.
Add the eggs, the asparagus and the croutons to the spinach and toss to combine.