Asparagus & Eggs
- 25-30 heads of asparagus
- Butter
- Salt
- Pepper
- 5-6 eggs
- Pepper
- Salt
Cut the asparagus into pieces about 1/2 inch long. Boil for 15 minutes (be patient, you rascal). Put butter in a saucepan. Drain the asparagus and add to the butter. Heat to a boil. Season with pepper and salt. Pour into a buttered baking tin or dish. Break the eggs over the surface. Sprinkle with pepper and salt. Put in the oven at 350°F until the eggs are set nicely. Serve hot.
Submitted by Sep 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min