Fried Egg and Asparagus Sandwich
You’ll need: 2 slices bread (see below), 1-2 Tbsp. mayo, 1 T. butter, 1 egg, 2 thin asparagus spears, 1 slice Swiss or Muenster cheese, small handful of fresh salad greens
Toast 2 slices of sour dough, English muffin, or other good toasting bread. (a leftover piece of soft baguette is good too, sliced lengthwise, buttered and grilled in sauté pan)
Spread toast with a thin layer of mayo. If you have the time, and are so inclined, stir a few snips of basil, a wee squeeze of lemon juice, a tiny drizzle of honey, and a dash of garlic salt into the mayo before spreading it, for extra yumminess.
Melt a little butter in a sauté pan, and crack in an egg.
Cut 2 thin asparagus spears in half, and sauté in the pan at the same time. You could also use leftover cooked asparagus spears (best if room temp, not right from fridge).
When you flip the egg, lay the asparagus on top of it (using tongs works well for this)
Lay a thin slice of Swiss or Muenster cheese over the asparagus.
Cover the pan for a few seconds until the cheese starts to melt.
Lay some fresh greens on one slice of prepared toast or bottom baguette.
Top with the other slice of bread; cut in half.
Enjoy!
Option: add a very thin slice of Canadian bacon or ham between asparagus and cheese.
