This has been a wild week. You know those weeks where you're on the run every minute and barely have time to think? Yep, it's been a week like that. The good news is that we received the most wonderful news about my 5 year old son, Jackson. When Jackson was 6 months old he was diagnosed with severe food allergies: wheat, eggs, soy, beef, pork, turkey, and any kind of legume (peanuts, tree nuts, green beans, lima beans, kidney beans...you name it). At first it was daunting and overwhelming, but soon we adjusted and made the best of it. Every year we would go back for allergy testing and every year Jackson's allergies would get worse. When he was three, the doctor told me not to bother coming back the following year. No point paying a ton of money for testing when the results were so disappointing all the time.
This Tuesday we got in the car and headed to the allergist for our first appointment in two years. It felt like a necessary evil and I really wasn't expecting any improvement. Imagine my surprise when the doctor told me that Jackson SHOULD be able to start eating wheat, eggs, and soybeans!! It was really the most pleasant surprise and although I'm not really a crybaby, I did cry right there in the doctor's office. Tears and all. I was absolutely elated. It felt like a miracle. A huge relief. A sign of hope.
Right now we are introducing wheat to Jackson like you would to a baby. Small bites here and there. He has had some allergic reactions but they are much less severe than before which gives us hope that he can overcome the allergy. And, if nothing else, we know that the wheat, egg, and soybean allergies WILL eventually go away. So, this week was a lesson in hope. Just when you think there is none. It's a beautiful thing.
Since I'm on a feel good streak this week I decided to make something with asparagus. I think we all have foods that make us feel good and for me one of them is asparagus. I loved this crostini made with scrambled eggs, parmesan cheese, lots of black pepper, and of course, pretty spears of green asparagus. This makes for a wonderful breakfast but would also be gorgeous for a nice spring brunch.
Crostini with Asparagus
Adapted from Twelve
by Tessa Kiros
12 thin-stemmed asparagus
3 tablespoons milk
2 tablespoons freshly grated Parmesan cheese
6 thick, large slices white country-style bread, halved
1 tablespoon butter
Rinse the asparagus well to get rid of any sand. Trim away the woody ends. Tie them up into a neat bundle with kitchen string, and boil the asparagus in lightly salted water for about 10 inutes, or until tender - but not too soft - testing the spear to check for readiness. Drain and cut off about 1/3 of the end of each asparagus and chop (reserve for eggs).
Whip the eggs lightly in a bowl with the milk, season with salt and add the Parmesan cheese and the chopped asparagus. Grill the bread slices on both sides and put 2 slices onto each individual serving plate.
Melt the butter in a saucepan and add the eggs. Cook on a medium heat and stir with a wooden spoon to scramble them for a couple of minutes, leaving them slightly creamy. Spoon the eggs over the bread slices, top with the asparagus spears and add some black pepper. Serve immediately.
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