Eggs and Asparagus

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This is so easy and as good tasting as it is easy. It is important, though, that you make it with young asparagus, picked when the stalks are thin like a pencil and not as big as your fingers in circumference.

I heated 1 tbsp of olive oil in a skillet while I cleaned and trimmed the ends off the asparagus. I used 10 pieces of asparagus because I was very hungry. I put the asparagus in the oil to cook for about 3-4 minutes and then turned them spears. I cracked 3 eggs on top, added a few small pieces of cheese, some salt and pepper and covered so the eggs would cook with some steam. After a couple minutes, I took off the lid and served it all up on a plate.

The asparagus was tender and the eggs were a perfect complement. The bits of cheese added just a bit of rich creaminess to a bite. It was a delicious meal for an early lunch.

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