$10 Mondays: Asparagus with Poached Eggs and Prosciutto

As I mentioned in yesterday’s post, spring feels like it’s in the air. A string of 50 degree days and all of the sudden everyone looks happier. Of course, we could have a blizzard next week, but for now I am content to celebrate the lovely day with a simple lunch of asparagus, eggs, and prosciutto. This post also marks a new series which I will (try very hard to) post every Monday, called $10 Mondays. The prosciutto in this recipe does bring the cost up a little, but if you make 2 servings (as shown), you should come out under $10.

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Risotto Primavera

Spring certainly feels like it’s in the air in New York. I spied some asparagus at the grocery store the other day that actually looked fresh, and couldn’t pass up the chance to try it. This is one of my favorite dinners to make in the spring — still hearty enough for cold nights, but a nice way to showcase spring vegetables. It is especially good served with a crusty baguette and a glass of chenin blanc.

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