Recipe#3418

Title: Asparagus Eggs

rec.food.recipes archive

1 lbs fresh asparagus spears--get the tender ones
 1 small can tomato sauce
 2 cloves garlic
 garlic salt and/or salt and pepper to taste
 4 whole eggs, beaten with a small amount of milk
 2-3 tbsp olive oil
 Clean the asparagus well and snapp off the hard stem ends (save
 for soup).  If the spears are 1/4" in diameter or larger, then cut
 them in half or fourths if need be.  The spears should be very
 tender and small in diameter.
 In a heavy skillet, heat the olive oil to medium high.  Add the
 garlic and saute for a few minutes.  Add the asparagus and saute
 until the spears are very limp and starting to turn golden.  Add
 the tomato sauce, garlic salt salt and pepper and continue cooking
 on medium high until the tomato is very thick.  You can substitute
 2-3 tbsp tomato paste mixed with a little water for the sauce.
 When the tomato has cooked down.  Beat the eggs with about 1/4 cup
 milk until mixed well and frothy.  Add the asparagus and stir as
 you would for scrambled eggs--although be very gentle about it,
 almost like coddling the eggs--they really shouldn't be too scrambled
 but more set like an omlet.
 If you don't use milk--substitute water to beat the eggs with.