Asparagus and Eggs

Asparagus and Eggs

Asparagus and eggs make for a perfect spring breakfast or a light, beautiful lunch. The asparagus is cooked in a pan with a little oil and topped with two eggs.

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 8 thin-stemmed asparagus stalks, trimmed
• 2 large eggs
• salt and freshly ground black pepper to taste
• 1 pinch red pepper flakes (optional)

Directions

1. Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds.
2. Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes.
3. Spread asparagus out and crack 2 eggs over the asparagus. Cover with lid and cook until egg whites are firm and yolk is done to desired consistency, about 4 minutes.
4. Season with salt and pepper; sprinkle with red pepper flakes and serve immediately.