When you’re short on time, the heat-and-serve food at supermarkets can be tempting. But a delicious, quick-cook dish is as close as the Brentwood Farmers’ Market, which features locally grown produce that can be just as quick to prepare.

Cecchini and Cecchini Farms has been growing asparagus in East County since 1932. Now is the peak of asparagus season, and these nutrient-rich veggies will be available for only a few more weeks. For a quick side dish, try shaving raw asparagus for a fresh and simple salad.

Eggs are standard breakfast and brunch fare but try them for a quick weeknight dinner. Shelly McMahon of Shelly’s Farm Fresh proudly sells eggs from pastured hens whose roaming lifestyle produces a superior quality egg with a rich, almost buttery yolk.

“I like to poach them,” she said of one her favorite ways to enjoy the eggs. “That way, you can really enjoy the yolk.” For a quick pantry dinner, pair poached eggs with crispy fried polenta and your favorite bottled tomato sauce.



Shaved asparagus salad with lemon mustard vinaigrette

1 pound asparagus spears (about 12),

trimmed

1 tablespoon fresh squeezed lemon juice

1 tablespoon Dijon mustard

¼ cup extra virgin olive oil

Kosher salt and cracked black pepper to

taste



With a vegetable peeler, shave the spears into ribbons. Prepare the vinaigrette by whisking together the lemon juice and Dijon mustard and slowly incorporating the olive oil. Add salt and black pepper to taste. Drizzle the dressing over the shaved asparagus, tossing to coat. Serve immediately.



Pan-fried polenta with poached eggs and tomato sauce

2 eggs, room temperature

Water

1 tablespoon vinegar

1 roll prepared polenta

2 tablespoons olive oil

16 ounce jar chunky tomato sauce



Poach the eggs by heating a small saucepan of water to just under a boil and adding 1 tablespoon of vinegar to the water. Crack an egg into a measuring cup and ease slowly into the simmering water. Cook for four to six minutes, or until the white is set and the yolk is cooked to your desired doneness. Remove the egg from the water with a slotted spoon and drain briefly on paper towels. Repeat with your remaining eggs. Prepare polenta by removing the wrapper and cutting into four 1-inch rounds. Heat olive oil in a non-stick frying pan over medium high heat. Pan fry your polenta slices until warmed through and golden brown and crispy on the edges. In a separate pot, heat your prepared tomato sauce until warmed through. To assemble the dish, lay down two rounds

of fried polenta, one or two spoonfuls of tomato sauce and top with a poached egg. Garnish with sour cream or crème fraiche and a sprinkling of your favorite cheese, if desired.

Cecchini and Cecchini sells asparagus (available through June) Saturdays at the Brentwood Farmers’ Market. For more information, visit their website at www.cecchiniandcecchinifarms.com. Shelly’s Farm Fresh eggs are available at the Brentwood Farmers’ Market, Whole Foods and other outlets. For more information, visit

www.shellysfarmfresh.com.