Suggestion equipment:

  • Cast iron skillet
  • box grater

Ingredients:

  • 1 pound asparagus Blanched until tender
  • 2 tablespoons extra olive oil
  • 4 eggs scrambled
  • 1 cup shaved parmesan
  • 1 long Italian loaf toasted
  • Salt and fresh ground black pepper to taste

Directions:

  1. Heat half of olive oil in skillet until hot (425f.)
  2. Sauté asparagus until hot.
  3. Cook the scrambled eggs with the asparagus half way.
  4. Add half of the parmesan and finish cooking the eggs to desired consistency.
  5.  Remove from pan and pace in toasted roll and dress with remaining cheese and extra virgin olive oil.  Divide into desired portions.
  6. Can be served without roll and simply served on heated plate. (Paleo style)