Roast some asparagus in olive oil with onion.
Add 4 eggs.
Cook for a minute.
Squeeze on some lemon.
Dip crusty bread and savor!
Well, it didn't sound exactly like this, but this is what I heard and stored in my brain and here's what I made at about 11 am today...
The actual recipe is here: http://splendidtable.publicradio.org/recipes/midnight_asparagus_eggs.shtml
I suggest you follow it pretty much verbatim since I overcooked the eggs a bit and there wasn't exactly enough runny yoke for dipping, which is what this is all about.
I owe this delicious snack to Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2008). Copyright 2008 by American Public Media.
What's great about it?
-You can make it late night
-You can make it with 3 ingredients + olive oil
-It fills you up!
