- 3 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1 pound asparagus, cut into 3-inch pieces
- 1/2 teaspoon salt
- 4 hard-boiled eggs, peeled and quartered
- ground black pepper to taste
- 1 lemon, sliced (optional)
- Heat oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add asparagus, season with salt, cover skillet with a lid, and cook, stirring occasionally, until asparagus is tender, 3 to 5 minutes. Let asparagus cool in the skillet.
- Gently stir egg quarters into the cooled asparagus mixture; season with pepper and garnish with lemon slices.
04/27/2018
recipepes.com
Eggy Asparagus Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
