- 1 tsp butter or margarine
- 8-10 asparagus spears, tough ends removed and cut on the diagonal into 1/2" pieces
- 2 tbsps onion, minced or 2 small shallots, peeled and minced
- 2 eggs
- dash milk
- dash cayenne pepper
- dash salt
- freshly ground pepper
- 1 tsp mild oil
- 2 tbsps freshly grated Parmesan or Romano cheese
- Chives, chopped (optional)
Turn on the oven broiler. In an 8" non-stick skillet saute' the asparagus and onion in 1 tsp. of butter for a minute or so - just until the asparagus is tender. Remove from the pan. In blender, blend the eggs, milk and seasonings. Heat the oil over medium-high heat until the pan is hot. Pour the egg mixture into the pan, tilting it to evenly coat the bottom. After about 30 seconds, lift up the egg in a few places to let the runny egg out. Reduce heat to medium when the bottom is light brown. Top the eggs with the asparagus and then the Parmesan cheese. Be sure to wrap aluminum foil around the pans handle if it is wooden. Put the pan under the broiler for about 30-60 seconds, watching so that the eggs don't burn. Remove from the broiler and slice in half. Top with chives. Serves 2.
