- 4 eggs
- 2 cloves of garlic
- 1 Tbsp tomato paste
- 1 bundle of asparagus
- 2Tbsp Extra Virgin Olive Oil
- Salt to taste
Clean the asparagus, then remove the rough ends—keeping the tender part of the asparagus; and slice the garlic in half (lengthwise).
In a skillet, pour in the extra virgin olive oil and add the two cloves of garlic, as soon as they are lightly golden add the ends of the asparagus and cook over low heat for 2 minutes.
Stir the tomato paste with about 4-6 oz water to dissolve the paste; then add to the pan continue cooking for another 2 minutes.
As soon as the tomato paste is dissolved and all one consistency, add the eggs the the tomato sauce. This is a flavorful poaching method—cook with the lid on a low heat for about 5 minutes or until the eggs are cooked to the desired doneness. Enjoy by itself or with warm crostini!