INGREDIENTS

• 1 bunch of asparagus — The asparagus can be substituted with fresh spinach or escarole or wild dandelions. (Cicoria)
• 2 cloves of chopped garlic
• 4 eggs (beaten)
• 1/4 C. Romano cheese grated
• 1/4 C. Provolone cheese grated (imported, hard and sharp)
• 2 Tbsp of olive oil

METHOD

Wash asparagus and break off ends.

Boil the vegetable for ten minutes and drain.

In a large non-stick fry pan, saute the garlic in oil, being careful not to burn it. Add the boiled asparagus and heat it through.

Beat 4 eggs well. Add the cheeses and continue to beat. Pour this over the asparagus in the fry pan over a low heat, taking precautions to avoid burning.

After the egg is set on the bottom, place the fry pan under a broiler until the eggs are cooked on top. Loosen it from the pan and place it on a serving platter.

Serves 4.

– Laura Carcioppolo