This is the time of year that we experiment with new breakfast recipes for the upcoming tourist season. I get my file folder where I have collected those torn out recipes from magazines, recipes scribbled on a napkin that someone gave to someone to give to us, or print outs off the computer from newsletters we received. I have collected them all in hopes of one day giving them a try.

The latest recipe to rise from that pile and get put into “Keepers” is asparagus and eggs on a Parmesan toasted baguette. That is at least how the recipe started. Like any other trial recipe we (notice how I take some credit for the creation…I did find the recipe) made it as the recipe directed. It was very tasty as you saute the asparagus in fresh rosemary and olive oil, OK we used dried because you cannot grow fresh this time of year. Then you toast the bread on the remaining rosemary oil. The only hard part with the enjoying of this breakfast is that it is somewhat difficult to cut. With the baguette loaf toasted, cutting with a ordinary table knife is a challenge.

First test run...tasted good just doesn't look pretty

But if any of you know Tom he never stays with the original recipe, he is always customizing it to be the perfect combination of flavors. While playing with these modifications and doing trial runs with our guest, Tom realized he needed to find a better bread selection or hand out our large wooded handled steak knives. This is kind of scary to hand to someone in the early morning hours, before the coffee has kicked in. So after playing with other bread choices, keeping in mind how it would present under the asparagus and eggs, it was settled on a flaky croissant.

You will have to wait until next week for the updated photo showing the new and improved “Asparagus and Eggs served on a Parmesan Crusted Croissant” a true Gibson Mansion original.