Fried eggs with asparagus
Instructions:
- Hold an asparagus spear toward the stem end, then bend it. The spear will snap, leaving you with a tough piece and a tender tip about 43⁄4 inches long.
- Alternatively, slice the tough ends off with a knife.
- In preparation for cooking the eggs, pour most of the olive oil into a deep frying pan and place over medium heat. While the oil heats up, put another frying pan over high heat. Add a small amount of the remaining oil and add the asparagus tips.
- Fry the asparagus for 3-4 minutes, turning regularly, until just tender. Transfer to a serving plate and keep warm.
- Break the eggs into cups, then carefully slide them one at a time into the hot oil.
- Fry the eggs for 11⁄2 minutes, until the whites are crisp at the edges but the yolks are still soft.
- Remove the eggs from the oil using a slotted spoon. Drain well, then place on stop of the asparagus. Season with salt before serving.
- The eggs ca also be served with sautéed mushrooms or Padron peppers instead of asparagus.