I’ve found the best way to use up our CSA loot is to take it home and immediately cook as much of it as possible. I roast, I braise, I chop. I make pesto, I pickle. Once that’s done, we’ve got the start of several meals, and it makes it much easier to cook at home on a weeknight.

Some of the flurry of activity turns in to that night’s dinner. In this case, we had good artisan bread, fresh local eggs, greens from the CSA, and white asparagus that I bought in hopes that I’d like it more than regular green asparagus (I don’t).

At any rate, the tartines turned out really well, except they would have been easier to eat if I had cut the asparagus into bite-sized chunks before searing them off. The blend of the poached eggs with the greens is wonderful, and it creates a creamy sauce that soaks into the crusty bread.

Tuesday Night Tartines
Yield: 2 tartines

3 T olive oil, divided
3 cloves garlic, thinly sliced
Pinch red pepper flakes
2 bunches greens (kale, collards, chard, etc.)
1/3 cup vegetable or chicken stock
1 T sherry vinegar
1 bunch asparagus, woody ends removed and cut into 1″ pieces
2 eggs
1 tsp distilled white vinegar
2 thick slices of crusty bread
2 T finely grated parmesan cheese
salt and pepper to taste

Prepare the greens by removing the stems and roughly chopping the leaves into 1-2 inch pieces.

Heat 2 T of the olive oil in a medium nonstick skillet over medium-low heat. Add the garlic and red pepper flakes and cook until aromatic and golden. Add the greens and toss to coat in the oil. Raise the heat to medium, add the vegetable or chicken stock and 1 tsp. Kosher salt, and cover. Cook until the greens are tender, adding additional stock if needed – the greens need at least a bit of stock to prevent them from burning.

When the greens are tender, remove the lid and cook briefly to evaporate any remaining liquid in the pan. Remove from heat and sprinkle the sherry vinegar over the greens. Place the greens in a bowl and set aside.

Fill a saucepan with about 4″ of water. Add the vinegar, and bring to a boil over high heat.

In the meantime, using the pan the greens were cooked in, heat 1 T olive oil over medium-high heat. Add the asparagus and 2 tsp. Kosher salt. Saute until the asparagus is slightly tender and begins to char. Remove from heat and set aside.

Once the water has boiled, lower the heat so the water is at a moderate (but not vigorous) boil. Crack one of the eggs into a small bowl and slide it into the water. Poach the egg until the white becomes opaque, about 3 minutes. Remove with a slotted spoon onto a plate, and repeat with the second egg.

While the eggs are poaching, lightly toast the slices of bread. Top each slice with a scoop of the asparagus, some of the greens, and then an egg. Sprinkle with parmesan cheese and serve.

• Tuesday Night Tartines