Title: Steamed Asparagus with Eggs
Categories: Latimes3
Yield: 6 servings

36 Asparagus spears
1/4 c Olive oil
6 Eggs
Salt and freshly ground
-pepper

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.