Asparagus And Egg Breakfast. - cooking recipe

Ingredients

6 large eggs
1/2 lb asparagus
2 tablespoons olive oil
1 teaspoon salt

Preparation

In a medium bowl, whisk eggs until light and frothy.
Wash and cut asparagus into 1-inch pieces, discarding the ends.
Place asparagus in a saute pan, place enough water to almost cover them. Cover with lid and steam asparagus in a saute pan of boiling water until it is just tender. Do not over cook.
Drain water.
Add oil and saute alittle.
Add eggs.
Scramble/stir the mixture over medium heat until eggs reach desired consistency.
Enjoy!