Monday, June 6, 2011

Asparagus and Egg Breakfast by Robin Krause

Here is my second recipe that involves both eggs and asparagus, making it quite obvious that I adore them both. This meal can be thoroughly enjoyed ANY time of day. What's really cool is that I have truly realized, while working my tushie out at the gym, the importance of protein in my meals. I know a lot of vegetarians do not eat eggs but may want to reconsider - not only do they pack in a lot of protein but they are also mandatory to create this stellar dish.

Look forward to some other protein eating tips for us veggie heads!

Here is what you need:

1 bunch asparagus (I like the skinnier ones over the woodier larger ones) take 1/4 inch of the bottoms
Eggs (as many as you like)
Red onion thinly sliced
Campari tomatoes (small wedges)
Handful of Parsley chopped
Garlic chopped
Salt and Pepper
Shaved parmesan
Butter Olive Oil
Toast of your liking
Paprika (as an option)

In a saucepan, add your tomatoes, garlic, red onion, parsley and asparagus along with a little olive oil, butter, salt and pepper. Sautee until the asparagus is firm but bendable. The test is to pick one up and it should flop down no more that 20 degrees. Remove your sautee and crack your eggs. Cook them to your liking and sprinkle with a little salt and pepper and possibly even a little paprika if you feel so inclined. In the meantime, you can toast your toast or english muffins. When all complete, assemble your ingredients and sprinkle some shaved parmesan on top of your masterpiece to achieve that complimentative feeling inside!

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