1/2 bunch asparagus
1 tbs extra virgin olive oil
1/4 c chopped parsley
1 tsp sea salt
- Wash asparagus and chop into 1/2” pieces.
- Saute in frying pan with olive oil.
- Beat eggs until frothy and add sea salt and parsley to the eggs.
- When asparagus is tender, add eggs.
- When bottom is cooked, flip and cook the top side – or – put in oven under the “broiler” until top is cooked.
- Adapted from: marathonofhealth.com
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