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You’re buying a home – one of the biggest and most expensive investments of your life. What is your peace of mind worth? Click above for Eagle’s advice on why you shouldn’t waive a home inspection before you buy.

Sesame Asparagus

Eagle’s Fresh Asparagus with Sesame Seeds


Serves 4-6 people

1  1/2 lb fresh thin asparagus. Trim bottoms and cut into 3 inch pieces. (Photo shows straight cut, but we like to cut the asparagus on a diagonal.)

Boil water in a large saucepan. Carefully place asparagus in boiling water and cook (blanch) for about 2 minutes. Immediately drain and refill pan with cold water until all heat has left pan. Add some ice cubes to speed the process. Let asparagus cool for several minutes, then drain and dry thoroughly on paper towels. Spread asparagus out on clean paper towels in a large shallow baking pan or on a baking sheet, cover with more paper towels and  refrigerate for at least 1 hour. 

Whisk together 3 T toasted sesame oil, 4 tsp apple cider vinegar, 4 tsp low sodium soy sauce and 2  1/2 T sugar. Toast 4 tsp sesame seeds until golden brown. This dressing is also tasty with fresh green beans or broccoli florets!

In a large mixing bowl, lightly toss asparagus with dressing and sesame seeds. Serve on a platter or in a large shallow serving dish or bowl.

Eagle’s March Madness Events!

Eagle is co-sponsoring two FREE events for realtors on March 27 and March 28! One focuses on rest and relaxation and the other is geared toward powering you up. You can choose one or both! Click above for details and registration info. (Free graphic courtesy of: <a href=””>Isolated Vectors by Vecteezy</a>)

Mary Ellen’s Cream of Mushroom Soup

Warning: This soup is lick the bowl scrumptious!

Mary Ellen’s Cream of Mushroom Soup

Serves 6


4 T butter

1 T olive oil

2 medium onions, diced

4 cloves garlic, minced

1 ½ lbs fresh white or brown mushrooms, sliced

2 tsp fresh chopped thyme

1 T fresh chopped parsley

½ cup Marsala wine (I prefer Cribari)

6 T all-purpose flour

4 cups low sodium chicken stock

1-2 tsp salt, adjust to taste

½-1 tsp black cracked pepper, adjust to taste

2 beef bouillon cubes, crumbled (I prefer Herb-ox)

1 cup half and half

1 bay leaf

Extra fresh parsley for garnish


Heat butter and oil in large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Add garlic and cook until fragrant, about 1 minute.

Add mushrooms with thyme and parsley. Cook for 5 minutes. Pour in wine and cook for 3 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat. Add salt, pepper, bay leaf and crumbled bouillon cubes.

Partially cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in half and half. Allow to gently simmer – do NOT boil. If needed, adjust salt and pepper to your taste.

Serve warm garnished with a little fresh parsley.