Farmer’s Market Recipe

Posted on Jun 16, 2017

Posted in: Healthy Diet

Tis the season to enjoy our local Farmer’s Markets!

The weather is warmer and our growing season is in full swing.  Menasha’s farmer’s market started last week, Appleton and Neenah’s begin tomorrow! One of the best things about summer is the array of fresh produce we have at our local markets.

I love to get up early and be one of the first at the market, returning home by mid morning.  I’m usually hungry and want some sort of quick brunch fare.  Asparagus is in peak season and this recipe from is quick and flavorful.

Roasted Asparagus with Egg and Tomato asparagus, egg, tomato bake

Prep Time : 10 minutes

Cook Time : 20 minutes

Serves 4


1 pound asparagus, trimmed of woody ends

1/2 cup cherry or grape tomatoes, halved

1 1/2 tablespoons olive oil

1 tablespoon balsamic vinegar (optional)

4 large eggs

2 tablespoons coarsely shaved Parmesan cheese

1 tablespoon chopped chives

  1. Preheat oven to 425 degrees.  Toss asparagus and tomatoes with olive oil.  Place into shallow baking dish so vegetables all lay in a single layer. Roast, shaking pan halfway through to turn vegetables.  Roast until asparagus is tender and tomatoes have wilted, about 12 minutes.  Immediately drizzle with vinegar if desired.
  2. Crack eggs over asparagus mixture.  Return to oven and roast until egg whites are just set, about 7 minutes.  Top with cheese, sprinkle with chives and serve.  (I also add salt and pepper to taste)

This recipe is great served with a side of bread or toast.

Hopefully you feel inspired to go out and enjoy your local farmer’s markets and indulge in some of the great tastes of the season!