Fried Egg Over Asparagus

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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
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Pico de Gallo Salsa with Corn

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  • 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.