3 tablespoons butter, divided
1 handful asparagus (10 stalks? however much you think you'll eat!)
2 garlic cloves, pressed or minced
1 teaspoon fresh oregano leaves
2 slices of toast
salt & pepper
1 tablespoon fresh Parmesan
1. In one skillet over moderately high heat, melt 1/2 tablespoon butter. Add the asparagus, the garlic, and the oregano.
In a separate skillet over moderately high heat, melt at least 1-1/2 tablespoons of butter.
2. Get the skillet nice and hot before cracking the eggs into it. Let them sizzle away, while you stir the asparagus and start the toast.
3. The asparagus only needs to cook for about 4 minutes, and the eggs are done when the whites are set and the yolks are still runny. Butter the toast, salt & pepper everything, grate a little Parmesan on top, and serve with coffee!
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