Sautéed Chives and Asparagus with Radish Breakfast Medallions

This recipe was inspired by a gorgeous sunrise, which is exactly how it should be enjoyed!! Whether you are sitting on a porch swing or downtown apartment balcony, these delightful flavors will transport you right to the garden and comforting sounds of the rooster crowing!

Move over Mr. Potato. There is a new sheriff in town! I have always kept radishes at an arms length, not because I didn’t like them, but because I was not very familiar nor sure of how to use them. It wasn’t until fairly recently that I started playing with their bitterness and ways to cook them that counteracted the flavor. This led me to substitute them often in dishes where I traditionally used potatoes, becoming a huge revelation! When using the proper technique to tame the radish, it is neutral enough to absorb whatever flavors you are cooking with-in this case, the perfect crispy breakfast potato with that chive taste!

Sometimes it’s encouraged to have rich taste! I am a huge fan of cooking with oils-the smoke point, the flavor, the texture, the finish…you name it, and there is a great variety to choose from. But there is something so magnificently irreplaceable about the flavor of rich butter that makes you forget any dietary concerns for the time being. I believe Julia Child hit the nail on the head with her saying “With enough butter, anything is good.” Especially paired with a great egg yolk, the foundation of this dish is perfectly laid out to showcase the hint of salt in the radish, a bit of oniony flavor that comes through with the chives, and the asparagus that becomes tender with the creamy, buttery flavor. Your morning appetite will thank you-don’t skimp on the butter for this plate!

Have more veggies in your market tote and looking outside the box for ideas? Check out some of these:

Asparagus Walnut Pesto

Cream of Asparagus Soup

Ramp and Asparagus Fried Rice

With so many ways to try out the fresh produce of the season, please check out the website for recipes posted frequently and share your own creations! Recipes are also posted on Facebook-please share with others!

Sautéed Chives and Asparagus with Radish Breakfast Medallions

Hannah

Wake up to a tasty breakfast showcasing the season's fresh flavors! Paired with a farm fresh egg, this breakfast is perfect for a lazy Sunday morning.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine French, Mediterranean

Servings 2

Equipment

• Saucepan
• Skillet
• Kitchen knife
• Medallion Slicer if using

Ingredients

  

• 1 tbsp Butter
• 1 clove Garlic
• 6-8 medium Radishes
• 1/4 cup Sliced Onion
• 1 bunch Chives (about 1 1/2 inch diameter)
• 4 stalks Asparagus
• 2-4 fresh Eggs

Instructions

 

• Fill a saucepan with water and start to boil for future use. Turn down to a slow simmer if needed.
• Using your medallion slicer, carefully slice radishes, or using a knife, slice finely. In a heated skillet, add butter and onions, cooking until slightly tender. Add in the garlic, sliced radishes, and salt and pepper to taste.
• Sautee until radishes start to have a crisp to them. Using about a third of the chives, chop into 1 inch pieces and toss in with the radishes, turning heat lower.
• Moving radishes to the side of the pan, lay the remaining chives in the skillet, along with thinly sliced or shaved asparagus, and sprinkle with salt and pepper to taste. Add a splash of water to the pan and place lid to allow veggies to steam, turning heat very low.
• In the boiling water, add your eggs to give a light poach (I add a dash of salt or vinegar to the water and cook for just shy of 3 minutes). Remove with a slotted spoon, and after dabbing with a paper towel, plate with the veggies, and garnish with finely chopped chives and fresh cracked pepper.

Keyword Asparagus, Chives, Eggs, Fresh, Healthy, Keto