Asparagus, Olive Oil and Eggs

1 pound asparagus
1 1/2 teaspoons olive oil
1/4 teaspoon coarse salt
Freshly ground black pepper
2 hard-cooked eggs, quartered

Bring a saucepan filled with water and 1 teaspoon of salt to a boil.
Snap off tough ends of stems and, if asparagus is thick, peel bottom
half or three quarters with vegetable peeler.
Place in boiling salted water and simmer for about 3 minutes, or until
asparagus is just tender. (Or steam until tender.)
Remove from water and immediately place under cold running water to
cool quickly.
Drain and pile on serving dish. Drizzle with olive oil, sprinkle with
salt and pepper to taste and serve with egg quarters on the side.
Serves 8 to 10.

That's it!

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http://www.OreganoFromItaly.com

Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.


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