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| Asparagus, Hot Peppers and Eggs |
| Recipe contributed by Francesco Battaglini |
| Ingredients |
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| Preparation |
| Heat olive oil in a sauté pan over medium high heat. Add diced asparagus and diced jalapeno peppers. Sauté until golden brown. Reduce heat to medium and add scrambled eggs. Agitate pan while cooking and push cooked eggs to center. Turn egg mixture over once or place under broiler for a minute or two to cook top side. *Do not over cook. Transfer egg mixture to serving plate, top with 2 tablespoons Marinara Sauce. Serve with crusty Italian bread toast. Makes 2 servings.
Tip:
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