One of my favorite spring vegetables is asparagus. I'm always looking for new ways to incorporate it into recipes. This morning was no different and hence the creation of asparagus and eggs on toast. A simple dish that is simply delicious. Not only does spring awaken the spirit, but it awakens the taste buds as well. I hope you enjoy. Eat well, be well!
Asparagus and Eggs on Toast
Serves 2
2 pieces of gluten free bread, toasted
2-4 eggs boiled to your preference (a soft boil is very tasty)
2 Tbs butter or vegan substitute
8-10 asparagus spears cut into one inch pieces
Saute asparagus in butter until bright green and just turning tender. Place on toast. Top with sliced or chopped boiled egg, sea salt and freshly ground pepper. Enjoy!
Original recipe by Jessica Mattson. Please reference appropriately with your personal use. Thank you.
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