“Two paths diverged into a yellow wood – and I,
I took the one less traveled by,
and that has made all the difference.”
– Robert Frost (Poet)
Last Thursday a close friend and I spent four hours on the olive-green sofa at Green Eat on Avenida Santa Fe, talking over cups of green tea and smoked salmon bagels.
We discussed work, life and the importance of having a passion—something that gives direction and meaning beyond daily obligations.
We agreed that sometimes the people closest to us unintentionally limit our potential. Out of concern for disappointing others, we can ignore the inner compass that nudges us toward what truly matters.
Over years of listening to external expectations, many of us bury our real interests. Still, that quiet question lingers: “What if…?”
On my bus ride home that night, the conversation stayed with me.
It brought to mind Emma Watson’s recent UN speech: “If we stop defining ourselves by who we are not, but by who we are, all of us can be a lot freer.”
In a world that encourages comparison, many people think hierarchically—measuring success against others—instead of territorially, where each person defines their own ground and goals.
We study the achievements of peers and covet what we lack, rather than appreciating what we already have. We focus on what family or friends might think and choose paths that win approval, rather than listening to our hearts.
When we hide our true passions—whether fashion, art, cooking or writing—we stifle ourselves and feel constrained.
What if we followed Robert Frost and took the road less traveled?
What if, instead of fearing we’re not good enough or worrying about acceptance, we let our hearts guide us toward the true north of our inner compasses?
I believe that choice can make all the difference.
This spring, with asparagus in season and colors bright, I feel hopeful that we can define ourselves by who we are instead of who we are not.
To celebrate that spirit, here’s a simple, satisfying pan: sauteed asparagus with crisp bacon, fluffy scrambled eggs and a slice of crusty gluten-free toast. It’s a meal that honors fresh ingredients and quiet pleasures.
Enjoy.
Sauteed Asparagus, Bacon and Scrambled Eggs
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- Author: felicia | Dish by Dish
- Total Time: 30 mins
- Yield: 2 portions 1x
Description
There’s no better way to start the day than with sauteed asparagus wrapped in crispy bacon, a golden scramble and a slice of crusty gluten-free toast.
Ingredients
Units
Scale
- 1 large bunch of asparagus spears (about 15–20 spears)
- 6 eggs, beaten
- 2 tablespoons of milk
- 100g of bacon
- Salt & pepper to taste
- 2 slices gluten-free bread, toasted
Instructions
- Wash the asparagus, trim the woody ends and peel a little of the lower stalks if needed.
- Sauté the asparagus in a large pan with a little oil over medium heat, turning after 2 minutes and repeating until tender. Optionally wrap a few spears in bacon and cook them with the rest.
- Remove the asparagus and fry the remaining bacon in the same pan (no extra oil needed).
- Whisk the milk into the beaten eggs, then scramble the eggs in a clean non-stick pan with a touch of oil.
- Serve the asparagus with scrambled eggs and bacon alongside toasted gluten-free bread.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Brunch
- Cuisine: Gluten-Free