Mar 31, 2008

Eggs & Asparagus

Ok, so the pic is silly but this is what happens when you begin your photo shoot and the camera battery dies after one exposure. The battery in my Nikon holds life for hundreds and hundreds of shots so you almost forget to pay attention to its needs. Eventually, however, the battery will die, dragging your plans down with it. This is the one and only bad shot of a really easy and delicious dish.

Snap the asparagus where it naturally gives. Drizzle some olive oil in a skillet just large enough for the asparagus (you want to try to contain the eggs once you crack them). Saute the asparagus on medium high for about five minutes. Season with salt and pepper. Roll them around so you get a bit of browning on all sides. Then gently crack two eggs right on top of the asparagus so the yolk sits on top. I usually turn down the heat a bit too. I guess it depends on how you like your eggs. Cook at least until the whites are done. Season with grated parmesan cheese and crushed red pepper flakes. Serve with whole wheat toast.

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