OK, I just found a recipe to use up my asparagus and eggs. We can never get enough good recipes for veggies, right?
Asparagi All Uovo
1 bunch asparagus
6 tbsp olive oil
salt and pepper
1/3 cup grated parmesan cheese
1 garlic clove
Cook asparagus in boiling salted water until tender; drain well. Put whole asparagus spears in shallow baking pan. Pour 3 tbsp oil over asparagus and sprinkle with salt, pepper, and cheese. Halve garlic, and cook slowly in remaining 3 tbsp oil for about five minutes; do not brown. Remove garlic. Put asparagus under broiler and brown lightly under medium heat. While asparagus is browning, drop eggs into oil; cover and cook slowly for three minutes. Serve 2 eggs on each portion of asparagus. Sprinkle with paprika. Makes four servings.
Here is another option: cook the garlic in 3 tbsp of oil before drizzling over asparagus, and not use the last 3 tbsp at all. Whip the eggs and pour over the browned cheese and asparagus and bake in the oven till done. This way you can reduce fat by using egg substitute if you want. This is a good recipe for protien and mufas.
OK...this one sounds really good too (and another good mufa to add to veggies):
3 tbsp cider vinegar
1/2 cup olive oil
3/4 tsp prepared mustard
3 tbsp mixed, finely chopped fresh parsely, raw spinach, watercress
1 medium onion minced
Combine all ingredients and blend thoroughly. Makes about 3/4 cup sauce. Serve over hot or cold cooked, drained asparagus. This Italian sauce is also good for other vegetables served cold, or for seafood and salads.
I haven't tried either of these yet (will do the asparagus one today), but they both sound wonderful.