Spring Brunch with Eggs, Asparagus and Duck Prosciutto

Our long weekend began with a very easy and super tasty brunch.

I roasted some asparagus that we got from A.T. Buzby Farm at the Headhouse Farmers’ Market last weekend with duck prosciutto from PorcSalt.

Asparagus and Duck Prosciutto

I put that over toast. I used Three Seed bread from Big Sky Bread Company that we got at the Fitler Square Farmers’ Market.

Asparagus and Duck Prosciutto

I cooked some eggs, from Hillacres Pride, sunnyside up and placed them over the asparagus, prosciutto and toast. Finally, just added some salt, pepper and domestic parmesan from Di Bruno Bros. I dressed the plate with a couple of fresh strawberries that we got from Highland Orchards.

Eggs with Asparagus and Duck Proscuitto

Very simple and incredibly delicious. It all begins with fresh, local ingredients. We’re thrilled that our farmers’ markets are getting their spring stride and having more choices.