Eggs and Asparagus


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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