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Continued: Recipe: asparagus

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  • Last update: March 19, 2014 - 1:06 PM

Protein 7 g Cholesterol 19 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 medium-fat meat.

Asparagus With Breadcrumb-Fried Eggs

Serves 2.

Note: Adapted from “The Zuni Cafe Cookbook,” by Judy Rodgers.

• 1/2 to 3/4 lb. asparagus

• Olive oil

• Salt

• 1/4 c. fresh breadcrumbs

• A few leaves fresh thyme

• 2 eggs

• Freshly ground black pepper

1 tbsp. red wine or sherry vinegar


Prepare asparagus: If it is thin, simply cut off the bases. If it is thicker than a No. 2 pencil, cut off the bases and peel, starting at the tips with light pressure and gradually increasing the pressure as you work your way down the stalk until you’re pressing quite firmly at the base.

In a tightly sealed pot over rapidly boiling water, steam asparagus until just tender, 2 to 3 minutes for thin asparagus, 4 to 5 minutes for thick. Drain, pat dry, dress lightly with 1 tablespoon oil, season with a pinch of salt and keep warm.

Place breadcrumbs in bowl. Season lightly with salt and thyme leaves and then add enough oil to generously coat, about 1 tablespoon.

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