This can be a side dish for a Sunday brunch or just for a simple breakfast. It was so delicious and we didn't need toast. My sister, Dotti, sent me a Virginia ham, hickory smoked sausages and peppered bacon for Christmas from a company called Edwards of Virginia. The sausages are to die for!
1 to 2 hickory smoked country sausages
1 lb fresh asparagus
1 t sea salt
2 t extra-virgin olive oil
2 t champagne or white wine vinegar
1 t fresh lemon juice and zest
Sea salt and freshly ground black pepper
A sprinkling of red pepper flakes
2 hard cooked eggs
Start your sausages in a cast-iron skillet first. Cut them into small pieces so they brown all over and fry them in a little avocado oil. Read the instructions on your package for how long to cook them.
Fill a small saucepan with water and add 2 eggs. Bring to a boil, immediately turn off heat and let eggs sit in hot water, covered with a lit, for 15 to 17 minutes...no longer or you'll have green eggs and ham.
When sausages are cooked. Spoon them out onto a paper town lined plate and keep warm in the oven.
In another saucepan, fill halfway with water and bring to a boil. Add some salt and the trim the tough ends off of the asparagus. Let them boil in the water for about 2 to 3 minutes until al dente (not completely soft). Place in a pretty dish and drizzle with olive oil, vinegar, lemon juice, and zest.
Drain the water from the pan and shake the eggs in the pan to crackle the shells (makes it easier to peel). Peel them under cold water and the membrane will come off easily.
Chop the eggs and place on top of the asparagus. Add the chopped sausage or set them in a small bowl next to the asparagus for vegetarians to enjoy this dish and people who love sausages can sprinkle them on top of theirs.
Season with salt and pepper and a sprinkling of red pepper flakes.
Serves 4 as a side dish
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