Asparagus And Egg Sandwich

Ingredients

• ½ pound asparagus (preferably pencil-thin)
• 4 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 4 large eggs
• ½ 16-inch loaf Italian bread

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    621 calories; 39 grams fat; 7 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 22 grams protein; 372 milligrams cholesterol; 635 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two sandwiches

Preparation

1. Wash the asparagus under cold running water. Snap off and discard the tough bottom portion. If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.
2. In a medium-size saucepan, heat the oil until just warm. Add the asparagus and salt. Saute over medium heat, stirring, for about 2 minutes. Cover and cook for another 2 minutes, shaking the pan or stirring occasionally.
3. Meanwhile, break the eggs into a bowl and beat, adding a pinch of salt and pepper. Cut the bread in half lengthwise. Remove the soft, doughy part and toast the loaf slightly.
4. Uncover the asparagus, raise the heat slightly and add the eggs, stirring. Cook for 1 minute, or until the eggs are set. Scoop onto the bread and cut in half.

15 minutes