Asparagus Gribiche Toast

20240823 #breakfastdiary 1156, 26°C/mostly clear, 20min/exercise (M) Sourdough kept in the freezer and thawed a little at a time is a great breakfast staple. Fresh out of the freezer, brushing it with olive oil and toasting it for about 5 minutes works fine, but if you take it out before bed, it's in perfect shape to pan-toast by morning. Today's breakfast, asparagus gribiche toast, needs sourdough, 4-5 stalks of asparagus, 2 eggs, a little capers, and mayonnaise. Brush both sides of the sourdough with olive oil and toast in a pan until crisp. Hard-boil the eggs, taking your time. Trim the asparagus's tough stems with a peeler; cut the stems into 1cm pieces and the tips (about 10cm) separately, then sauté in a hot pan with olive oil. In a bowl, combine the egg, asparagus stems, a good pinch of salt, a good pinch of pepper, mayonnaise, and today's kick — capers — and mix well. (Set the tips aside separately.) Let's call this asparagus gribiche. Top the sourdough with the gribiche, the asparagus tips, and a final pinch of pepper. For various reasons, I stopped by the library this weekend and browsed the 'Anyway' essay series. I thought — small as each book is, this series really holds a wonderfully wide and deep range of tastes. Curious what the very first title in the series was like, I borrowed 'Anyway, Fitness' — it reads easily and is genuinely fun. If you're considering getting into fitness for diet or health reasons, I'd recommend it. It might just be a very cheerful way to start. 🐍 A tangent: on page 18, there's this line — 'Down on all fours, alternating arms and legs (mountain climbers) — the "act like a dog" version comes in a surprising number of variations too' (p.18). I can say from experience: the mountain climber, where you're braced on all fours alternating only your legs while your arms stay fixed, is a genuinely great exercise. How does feeling arrive? The way a flower blooms for the first time on its tree Is that how feeling comes? The way a flower falls for the first time from its tree Is that how feeling fades? A drop of water on paper That won't dry for the longest time Then where the drop disappears A stain is left, twisted A mark that never goes away — Lee Seong-bok, 'Feeling'

- 2 slices sourdough - (asparagus gribiche) 2 eggs, 3 stalks asparagus, 2T mayonnaise, 2t capers, salt, pepper

1. Brush the sourdough with olive oil and toast both sides. 2. Hard-boil 2 eggs in boiling water for about 10 minutes. 3. Trim the asparagus stems and cut into 1cm pieces. Cut the tips (to use as topping) into 10cm pieces, then sauté in a pan with olive oil, salt, and pepper. 4. In a mixing bowl, combine the egg from step 2, the asparagus stems from step 3, 2T mayonnaise, 2t capers, salt, and pepper, and mix well. 5. Top the sourdough from step 1 with the asparagus gribiche from step 4 and the reserved asparagus tips from step 3. Finish with pepper.

Inspired by @emilyomtoast