It’s time for those tender young asparagus shoots to emerge from hiding. This dish is great for breakfast, lunch or dinner.

2 tbsp. olive oil
1 clove garlic
4 eggs
salt and pepper
2 lb. cooked asparagus
1/2 c. grated Parmesan cheese

Heat oil in skillet. Add garlic, cut in half, cook slowly 1 minute. Push garlic to side, drop eggs in oil, cover and cook slowly 3 min. till eggs are done. Season with salt and pepper.
For Tomato Pesto Salsa: Dice one medium ripe tomato, mix with 2 tbsp olive oil and pesto paste. Drizzle over eggs served on toast. Serves four.dry spices and shake it up. Serve with your favorite beverage on the deck or patio
overlooking your water feature.

More RecipesAcross the LawnThe Master GardenerH&R Main Page