You know when you buy bunches of asparagus to steam or roast, and you snap off the woody ends of the stems because they are so fibrous and chewy?
In the past, I have thrown them away or saved them for stock. But no more!
Today I used them to make a delicious asparagus soup! I added the lemon butter left over from the roasted asparagus I made last night, so as not to waste that wonderful flavor. So this soup is twice frugal.
A few months ago, I bought these nifty little silicone cups (Poach Pods) designed to poach eggs. That they do, very well. Just spray with cooking spray, crack an egg, drop it in, and “float the boat” in a pan of boiling water (covered) for 3 minutes to cook the white and leave the yolk a little runny.
I’ve been experimenting with poached eggs atop a bowl of greens, dressed with olive oil and apple cider vinegar. Today I hit the jackpot!
A voice whispered, “Why not add crumbled bacon and avocado? And use the bacon grease as a dressing?”