Fried Egg Over Asparagus



It’s very simple, but the flavors work very well together. It also makes a nice plate.

  1. In one pan, add water about 1.2″ high. Add asparagus and boil by turning. Leave somewhat crisp, although cooked.
  2. In another pan prepare a fried or poached egg. I prefer to leave mine as runny as possible. 
  3. Plate the asparagus, add shredded cheese or parmesan and plate the egg on top.
  4. Add salt and pepper to finish

Pico de Gallo Salsa with Corn


  • 3 Roma Tomatoes, diced small
  • 1/4 cup red onion diced
  • 1/4 cup diced cilantro
  • 1 jalapeño, deseeded and diced fine
  • 2 tablespoons of white vinegar
  • 2 limes, juiced
  • salt and pepper
  • Small can of sweet corn, drained and rinsed

Finely dice all ingredients in a bowl, add spice and corn and that’s it. An addictive Pico de Gallo with corn.