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.

#breakfast #lunch