Martha Stewart: French toast, for a little spear change

WHEN I FINALLY had my own garden, in Westport, Conn., one of the first things I planted was an asparagus patch. I planted the asparagus, which were shipped as "crowns," or bare root plants, in deep trenches. (Trenches should be about 18 inches deep and 12 inches wide, with soil mounded in the bottom about 5 inches.)

I followed the grower's instructions exactly so that my patch would be exemplary and productive. I chose a very sunny spot to plant them (asparagus need seven to eight hours of sun a day), in an area where the soil was well drained and rich in nutrients. It is also very important to plant in soil that has a pH of about 7.

In just three years, I was utterly delighted that I had enough asparagus to serve our family of three every day for almost a month. I made asparagus soup, a Chinese stir-fry with fermented black beans and asparagus hollandaise - my favorite to this day.

A well-planted patch can live for more than two decades, so I expect that portion of my garden will produce asparagus for many, many years. I encourage everyone to plant a few crowns and establish an asparagus garden; it will provide pleasure for years.

This recipe for brioche French toast is topped with pieces of roasted asparagus, an easy technique that intensifies the fresh flavor of the vegetable. For more of my favorite asparagus recipes, visit marthastewart.com/asparagus.

FRENCH TOAST

WITH ASPARAGUS

FOR THE ORANGE BEURRE BLANC:

1 1/2 cups dry white wine

1/2 cup plus 2 tablespoons fresh

orange juice (from 2 oranges)

2 small shallots, thinly sliced

1/2 cup heavy cream

6 ounces (1 1/2 sticks) unsalted

butter, cut into small pieces

1 teaspoon finely grated orange zest

Coarse salt and freshly ground

pepper

FOR THE ASPARAGUS:

1 pound asparagus, cut diagonally into 1-inch pieces

2 teaspoons extra-virgin olive oil

Coarse salt and freshly ground pepper

FOR THE FRENCH TOAST:

4 large eggs

1 cup heavy cream

1 teaspoon finely grated orange zest

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

4 1-inch-thick brioche slices

1 1/2 ounces (3 tablespoons) unsalted butter

1. Make the orange beurre blanc: Bring wine, 1/2-cup orange juice and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.

2. Make the asparagus: Preheat oven to 475 degrees Fahrenheit. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.

3. Make the French toast: Whisk together eggs, cream, zest, salt and pepper in a large bowl. Pour mixture into a 9-inch-by-13-inch baking dish, add brioche and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc. Makes 4 servings.

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