Everyone hates a grandstander. You know the guy: arrives 10 minutes late to a meeting, dominates conversation, argues for the sake of arguing and has an opinion on everything. Mostly stuff they have no clue about.
I also like to call them time vampires. They suck the minutes from your day, using 20 words to explain a 5 word concept. I'm guessing their motivation is to hear the dulcet tones of their own voice. Meanwhile, I'm imagining climbing across the table and socking them in the throat just to. make. it. stop.
Before you quickly delete your Pretty Tasty bookmark and back away slowly from your computer, let me explain. My calendar, both personal and private, is pretty chockas. I spend my day running from one meeting room to the next and I naturally develop a little bit of hatred for people that cause me to run late. I do a good enough job of that myself.
So I like my meetings short and sharp. Get to the point, show people the courtesy of assuming they understand ideas without explaining every last point. The only exception to this would be when we're discussing our latest meal. Wax lyrical for hours. Tell me where you bought that hanger steak! You did WHAT with a an artichoke? I can hardly believe the size of that turkey leg! I'm captivated for hours and my responsibilities float away on a cloud made of Persian fairy floss and marshmallow. Rose flavoured.
This happened yesterday. About to launch into a quick meeting and a colleague mentioned her breakfast that morning. Steamed asparagus topped with orange juice and scrambled eggs. I was intrigued: I'm normally not into scrambled eggs. I find them just a bit too much. They're often loaded with butter or cream and the serving sizes just do me in. I'm more of a poached egg lady myself.
But the addition of orange juice? It could be either really great or bin-worthy. A risk I was willing to take, particularly in asparagus season. I'm in, feet first.
I had no oranges in the fruit bowl, so mandarines were a happy substitute. I gotta say, this recipe is now firmly in the regular rotation. The juice is subtle (if you go easy in the first place) and adds a nice background of sweetness to the fluffy eggs. And asparagus? No brainier at this time of year. If you want to up the fatty ante, you could sizzle some strips if streaky bacon. This soon-to-be bride opted out of that situation.
So my thanks to Sue for holding up our meeting describing this dish. It was worth the five minutes of running around and apologising at my next appointment. Though that could have been my incessant grandstanding. I never said I'm perfect.
5 asparagus spears
1/2 tbsp olive oil
juice one small mandarine
Steam asparagus until cooked to your liking. Slice the shallot and saute in olive oil until translucent.
In a small bowl beat eggs until yolk is broken up. Pour into the shallots along with the mandarine juice and stir to ensure they cook evenly. Remove from heat when mostly cooked but still slightly runny. Season well and serve over the steamed asparagus.