Cooking with sea asparagus

Grey sky and no wind calls for brunch.

Yesterday I harvested sea asparagus for the first time, and it was the perfect salty accompaniment to smoked salmon eggs benedict.

I blanched the sea asparagus for a minute in the boiling water before poaching the eggs, and then trimmed it into small pieces.

Served with pan fried new potatoes, farm greens, and local smoked salmon, topped with hollandaise.

Reading up on the sea asparagus I learned it grows all over the world, and is called many fun names. It is sure plentiful here in the Gulf Islands, Canada

. I look forward to trying it pickled, as well as adding it to many more dishes.