While potatoes, beets, carrots, other hardy root vegetables are delicious and there are no end of creative recipes to use them in, sometimes you just want some fresh peas, & especially for me, asparagus.
I’m going to keep this post short and sweet because we just celebrated Jonathan’s birthday with a 2-day long Harry Potter movie marathon and I’m exhausted. We watched hours of movies with good friends popping in and out of our home, I baked treacle tart, chocolate cake, tried out this recipe for butterbeer (it was ok…but I think sweet + beer don’t mix so well), and pulled together pizza, a build-your-own pasta bowl bar, & multitudes of snacks, dips, & the like. Overall, a great weekend to celebrate a great guy and the fact that we just finished reading the whole Harry Potter series out loud to each other (which took us over a year in total).
So with that, this is a recipe for a springtime brunch meal that I ate for lunch and dinner the day after I made it, and was so very satisfied. Brunch, as you probably know from this recipe, is my favorite meal to eat out – and so whenever I decide to make it at home, I always want to make it special and delicious.
Smoked salmon tops off this baked skillet, with asparagus laced in between the eggs, and gobs of creamy goat cheese at the bottom. Spoon it atop some toast and sprinkle extra dill & chives and you have the perfect springy dish.