Scrambled Eggs with Asparagus
- 1 pound fresh asparagus spears--get the tender ones
- 1 small can tomato sauce
- 2 cloves garlic
- garlic salt and/or salt and pepper to taste
- 4 whole eggs, beaten with a small amount of milk
- 2-3 tbsp olive oil
Clean the asparagus well and snapp off the hard stem ends (save for soup). If the spears are 1/4" in diameter or larger, then cut them in half or fourths if need be. The spears should be very tender and small in diameter. In a heavy skillet, heat the olive oil to medium high. Add the garlic and saute for a few minutes. Add the asparagus and saute until the spears are very limp and starting to turn golden. Add the tomato sauce, garlic salt salt and pepper and continue cooking on medium high until the tomato is very thick. You can substitute 2-3 tbsp tomato paste mixed with a little water for the sauce. When the tomato has cooked down. Beat the eggs with about 1/4 cup milk until mixed well and frothy. Add the asparagus and stir as you would for scrambled eggs--although be very gentle about it, almost like coddling the eggs--they really shouldn't be too scrambled but more set like an omlet. If you don't use milk--substitute water to beat the eggs with.