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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marty Gardner
  • 1 bunch asparagus (21?2 lbs.)
  • 6 TBS olive oil
  • Salt and pepper
  • 1?3 cup Parmesan cheese
  • 1 garlic clove
  • 8 eggs
Cook asparagus in boiling salted water until tender. Drain well. Put whole asparagus spears in shallow baking pan. Pour 3 TBS olive oil over asparagus and sprinkle with salt, pepper and cheese.
Halve garlic and cook slowly in remaining 3 TBS oil for about 5 minutes; do not brown. Remove garlic.
Put asparagus under broiler and brown lightly under medium heat. While asparagus is browning, drop eggs into oil; cover and cook slowly for 3 minutes. Serve 2 eggs over each portion of asparagus. Sprinkle with paprika. Serves 4.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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