*Reader’s Recipe* Asparagus & Eggs Any Time of Day
After my post about Asparagus a few weeks ago, we received an email from Aly, in Florida who said she “grew up on asparagus and eggs as a breakfast, lunch or dinner option” and included the recipe below for a tasty asparagus and eggs dish. I loved the egg and asparagus combo and have made it several times already. It’s especially good with a little shredded local cheddar cheese over the top and a toasted slice of my favorite olive loaf bread from our farmer’s market.
Asparagus & Eggs
- Saute some cut up asparagus in a small amount of olive oil and a couple of cloves of garlic, sprinkle some dried oregano, salt and pepper over it as it cooks.
- While the asparagus cooks, whisk 4 or 5 eggs in a bowl, adding a little milk.
- Pour the eggs over the asparagus and let it cook for a few minutes until the eggs are done. (You can see from the picture above that I ended up scrambling mine as the eggs set.)
- Top with fresh tomatoes and enjoy with some crusty Italian bread
Thanks for the recipe Aly!
Do you have a favorite tip or recipe you would like to share? Go ahead and send it our way, we’ll give it a whirl in our “test kitchen” and if we like it, we just may post about it!