Steamed Egg, Asparagus with Baby White Swiss Chard Chimichurri

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Learn more on cooking and eating locally in Kristin's blog The Intentional Minimalist.

See this recipe in the featured article Northern Michigan Recipes: Fresh Chimichurri for Mother's Day.


  • Farm fresh local eggs
  • Farm fresh local asparagus
  • Homemade Baby White Swiss Chard Chimichurri (recipe)
  • Sea salt


Remove ends from asparagus and slice three-four asparagus spears in half per person. Place metal steamer basket in a medium metal saucepan with two cups water on medium high heat. Bring water to a simmer, add one egg per person to steamer basket, cover and cook on low for ten minutes. Flip eggs over, cover and cook for an additional ten minutes on low heat. Add asparagus spears to steamer basket during the last three minutes of cooking. Remove steamer basket from saucepan, remove eggs and let eggs for two minutes. Peel eggs and slice in half. Plate eggs and asparagus spears. Drizzle two tablespoons Baby White Swiss Chard Chimichurri over eggs and asparagus. Serve with a sprinkle of sea salt.

Photo(s) by Kristin Celeste Shroeger