Bruce Wolf

Portland’s extraordinary food scene seems to be growing daily.

New restaurants, food carts, overflowing bounty at the many farmers markets and interesting small food and drink businesses continue to get more plentiful and exciting.

Crazily delicious doughnuts with blueberry and basil, burgers in all sizes with amazing fries, salads from restaurant gardens, even on rooftops.

Ethnic food gets better all the time, and bars serve cocktails that include just about every fruit and vegetable you can think of. And of course, pork products appear where they never have before.

As a food lover, chef, cookbook writer and recipe developer, my goal is to bring these foods to you, with recipes and products that will make your culinary home life more adventurous and fun. As the seasons change so will the star players, enabling you to be seasonal and sustainable in the most delicious way possible.

Dining out this spring, I was once again reminded that when asparagus begins to make appearances it is often accompanied by an egg or two. A terrific combo, I have created some simple recipes that highlight this duo’s compatibility. It’s kind of interesting that most recipes could be prepared for breakfast, lunch or dinner. I guess it’s the egg. And the bacon.

Enjoy!

Egg-Topped Garlic Asparagus

Bruce Wolf

Simple and delicious, in this recipe the tender egg contrasts perfectly with the crunch of the asparagus. If you are so inclined, lay a paper-thin slice of prosciutto or country ham over the asparagus before placing the egg on top. (For a gluten-free version, leave out the breadcrumbs.)

Ingredients (Serves 2)

Directions

* Place the breadcrumbs in a nonstick skillet over low to medium heat and stir for a minute or two till golden brown.

A.B.E. Sandwich (Like a B.L.T., but not. Roasted asparagus, bacon and egg)

Bruce Wolf

Sometimes a sandwich deserves the attention you might give a traditional entrée. This is one of those times.

Ingredients (Serves 2)

Directions

Heat oven to 425 degrees.

This story originally appeared on Oregon Public Broadcasting.