Spring has Sprung!

At Rodin Farms, we have all kinds of fun ideas to help you enjoy the very best of the season.  Asparagus is in full swing this time of year and a delicious way to enjoy asparagus is at brunch.  Try this delicious menu for Easter Sunday or for a relaxing Saturday afternoon with friends.

Shirred eggs with thyme and mushrooms
Fresh strawberries
Quick sautéed asparagus
Herbed toast


The stand has lots of oranges, perfect for squeezing and pairing with a nice sparkling wine, for a delightful little start to your brunch.

To prepare the eggs, lightly butter four 2-2 ½ inch ramekins.

Thinly slice 8 oz mushrooms and sauté in butter for about 10 minutes, until the    liquid evaporates.

Pour heavy cream in each ramekin, just enough to cover the bottom completely

Spoon the mushroom mixture dividing equally among ramekins

Sprinkle fresh thyme over the mushrooms

Crack a single egg in each ramekin, over the mushrooms and cream

Top egg with a sprinkling of parmesean cheese.

Bake at 350 for approximately 10-12 minutes, so the egg whites are cooked, but the yolk is still fluid.

Remove from the oven and sprinkle salt, pepper and fresh thyme to taste.

To prepare the asparagus, rinse asparagus and cut off the bottom two inches.

Add 1 Tbsp of olive oil to a sauté pan.

Place rinsed asparagus in the pan and lightly sauté

Add ¼ c. chicken broth to the pan and quick steam with lid for 2 minutes.

Remove from pan and fan 3 asparagus spears out onto each plate.

To prepare herbed toasts, slice a ciabatta loaf into 1 ½ inch slices.  Mix butter, thyme, rosemary, and finely minced garlic, all to taste.  Lightly spread onto toast slices. Toast in oven at 400F for 8 minutes, or until desired crunchiness is achieved.



For a fresh, healthy approach to Asparagus Soup, try the following:

In a large saucepan, melt 1 Tbsp. butter with 1 Tbsp. olive oil. Rinse and chop one bunch of asparagus, setting aside the tips. Finely chop one yellow onion and add to the pot. Lightly sauté until the onions turn translucent. Add one clove minced garlic. Saute. Add asparagus pieces, continuing to reserve the tips. Saute for 10 minutes. Add four cups chicken broth, allow to simmer for 10 minutes. Using a hand held blender, take the pot off the stove and puree soup.  Return to heat. Add asparagus tips and simmer for 5 more minutes. Salt and pepper to taste.  Divide among bowls. Add a dollop of crème fraiche or sour cream and a dainty herb garnish for color if desired.



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