Celebrate spring with a fresh asparagus recipe

Grown right here in Ontario, in-season asparagus is not only affordable at local grocers and markets—it can even be foraged in parts of southern Ontario. Look for it in full-sun areas along marsh fringes and irrigation canals.

This week, our Food Services Manager, Chef Mike Greenberg, shared one of his favourite spring recipes: Flemish asparagus. This simple, nourishing dish brings out the natural sweetness of asparagus by gently peeling away its bitter outer layer. The result? A soft, delicate flavour that perfectly complements the richness of the included eggs and butter. Topped with chopped chives for a touch of colour and freshness, the dish is a quick and comforting side that’s light on your budget.

At Daily Bread, we believe good food should be fresh, nutritious, and accessible. After paying for rent and utilities, food bank clients have a median of just $7.78 per person, per day to cover all other necessities—making affordable recipes like this one more important than ever.

Flemish Asparagus

Serves 4-6

Ingredients

• 1 lb asparagus
• 6 large eggs
• 100 g salted butter
• 1 tbsp chives, finely chopped
• Salt and pepper to taste

Instructions

1. In a small pot, cover eggs with cold water. Bring to a boil over high heat. As soon as the water reaches a rolling boil, turn off the heat and let sit for 8 minutes. Rinse under cold water, peel, and set aside.
2. Trim the tough ends of the asparagus. If desired, peel away the outer layer. In a shallow pan, bring salted water to a boil and blanch the asparagus for 4-6 minutes, until softened but still firm.
3. Melt the butter and set aside. Chop the eggs in a bowl and mix with 1 tbsp of the melted butter. Season with salt and pepper to taste.
4. Serve warm asparagus topped with the chopped egg mixture. Drizzle with remaining melted butter and garnish with chives.

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