Recipe - Steamed Asparagus With Eggs

36 Asparagus spears
One fourth cup 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 crisptender, 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 sunnyside up. Carefully
remove eggs with spatula and place over asparagus. Season with salt and
pepper to taste. Yields 6