Springtime Asparagus and Greens Medley with Optional Egg Crown

1. Heat Oil and Sauté Green Garlic

Drizzle extra-virgin olive oil in a large skillet and set it over medium-high heat. Once the oil is shimmering, add the sliced green garlic and let it sizzle for about 30 seconds, just until fragrant.

2. Cook Asparagus

Trim the asparagus, removing the tough ends, and then add the thicker spears to the skillet. Let them cook for 2 to 3 minutes, stirring occasionally, before adding the thinner spears. Watch for the spears to turn a bright green and become tender, then remove them from the skillet as they are ready.

3. Wilt Pea Shoots and Tendrils

Toss in the pea shoots and tendrils, adding a splash of water to create steam. This will help the greens wilt quickly.

4. Sauté with Garlic Chives

Add the garlic chives and sauté everything together, tossing frequently, for about 4 to 5 minutes.

5. Combine and Season

Return the asparagus to the pan and season the medley with kosher salt and freshly ground black pepper. Add a bit more olive oil if needed to coat the vegetables well. Continue cooking until all the vegetables are tender and glossy.

6. Add Lemon Juice and Serve

Squeeze the juice of one lemon over the mixture, give it a good toss, and taste to adjust the seasoning if necessary. Serve the medley with freshly grated Pecorino Romano cheese and, if desired, sprinkle with dried breadcrumbs for added texture. Alternatively, you can crown the medley with a perfectly fried egg or two. Serve immediately.