| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Latimes3 |
6 |
servings |
INGREDIENTS
| 36 |
|
Asparagus spears |
| 1/4 |
c |
Olive oil |
| 6 |
|
Eggs |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Break off or trim tough ends of asparagus spears. Steam asparagus in large
pot over simmering water until crisp-tender, about 5 minutes. Remove
asparagus from pot and place 6 stalks on each of 6 heated plates. Heat
olive oil in large nonstick skillet, and fry eggs sunny-side up. Carefully
remove eggs with spatula and place over asparagus. Season with salt and
pepper to taste. Yields 6 servings.
Each serving: 173 calories; 114 mg sodium; 212 mg cholesterol; 14 grams
fat; 4 grams carbohydrates; 9 grams protein; 0.72 gram fiber
Recipe Source: Los Angeles Times - 03-31-1999 Recipe from "The 30-Minute
Kosher Cook" by Judy Zeidler (William Morrow, 1999)
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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