Asparagus with Egg Relish
Bring a pot of salted water to a boil. Add 2 eggs and boil for about 12 minutes. Add washed, broken asparagus and boil for another 4 minutes or so. Drain and shock with cold water.
While this is going on,
Fry a spoonful of capers in olive oil in a medium pan until they open up into little flowers. Drain on paper towels and put in a bowl.
Toast a handful of pine nuts in a toaster oven set to medium darkness, one cycle, or until the nuts are brown. Remove the nuts and chop and add to the capers.
Gather about 4-5 heads of basil flowers and shred them into the bowl.
Grind black pepper in and add kosher salt.
Chop one clove garlic and cook briefly in olive oil, till fragrant but not brown. Add to the bowl.
Peel and coarsely chop the hard-boiled eggs and add them to the bowl. Add about a tablespoonful of olive oil and stir everything together. It should be somewhat moist.
Eat the asparagus with spoonfuls of the relish.
I also ate fried plantains and fried sliced Yukon Gold potatoes with this.