Photo by Alison Shaw.

Photo by Alison Shaw.

Early-season spinach, available during asparagus season, is naturally tender. Just remove the stems prior to washing. If you’re using thick-stalk asparagus, peel the stem above the natural break.

3 Tbsp. unsalted butter
1 large leek, washed and thinly sliced into half-moons
1/4 cup raw, unfiltered apple cider vinegar
1/4 cup milk
pinch of nutmeg
8 oz. baby spinach leaves
salt and pepper to taste
6 eggs
18 spears of asparagus
1 Tbsp. finely chopped fresh chives
hot sauce (optional)

Preheat oven to 300°.
Melt the butter in a large cast-iron skillet.
Add the leeks and sauté on low heat until tender and sweet, about 10 minutes.
Add vinegar, milk and nutmeg.
Bring to a simmer, stir in spinach and cook until wilted.
Season with salt and pepper.
Using the back of a large spoon, create 6 small wells in the spinach mixture.
Crack an egg into each well.
Place in the preheated oven and bake 8 to 10 minutes, or until the egg whites are opaque and the yolks are almost firm.
Meanwhile, steam the asparagus.
Place asparagus on individual plates and top with the egg and spinach mixture.
Garnish with chives and hot sauce, if desired.
Serves six.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw