INGREDIENTS

INSTRUCTIONS

Heat oil in heavy large skillet over medium heat. Add onion and saute
until translucent, about 8 minutes. Add mushrooms and saute until
tender, about 4 minutes. Add jamon and dried crushed red pepper and
stir 1 minute. Add tomatoes. Simmer until mixture mounds on spoon,
stirring frequently, about 10 minutes. Season sauce with salt and
pepper.  Cook asparagus in large pot of boiling salted water until just
crisp-tender. Drain. Rinse under cold water and drain well. (Can be
prepared 1 day ahead. Cover tomato sauce and asparagus separately and
refrigerate. Bring to room temperature before using.)  Preheat oven to
400F. Grease four, 5 to 6-inch-diameter shallow  earthenware casseroles
or baking dishes with olive oil. Divide sauce  among dishes. Make large
well in center of sauce in each dish. Break  2 eggs into each well.
Sprinkle eggs with pepper and then cheese.  Arrange asparagus around
edge of dishes. Cover with foil. Bake until  eggs are almost set, about
12 minutes. Garnish with parsley and serve  immediately.  Serves 4.
Bon Appetit May 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2180
Calories From Fat: 1200
Total Fat: 135.6g
Cholesterol: 1652.4mg
Sodium: 5896.7mg
Potassium: 5018.3mg
Carbohydrates: 95.1g
Fiber: 23.5g
Sugar: 48.8g
Protein: 160.3g