Asparagus, Eggs, and Tomato
rec.food.recipes/Diane M. Ferrell (1997)

This is a wonderful traditional dish we serve at our Easter meal ...my asparagus eating Italian family loves it. It is a recipe passed down about three generations (at least the generations living here).

1 large bunch of asparagus, tough ends trimmed off
2-3 jumbo eggs
1 small can of tomato sauce
3 tbsp extra virgin olive oil
garlic salt to taste
1 clove garlic, mashed
small amount of black pepper--I sometimes leave this out and it really
doesn't make a difference in taste to me.

Clean and trim the asparagus. If the stalks are as thick as your little finger, cut them lengthwise into fourths, otherwise just cut the stalks in half lengthwise..

Heat the olive oil in a heavy skillet on medium high and add the crushed garlic. Saute for about one minute only. Add the asparagus and saute until slightly soft and turning golden. Add the tomato sauce and garlic salt and continue cooking until the tomato is fairly thick.

Meanwhile, beat the eggs and add a little milk (about 1/2 cup or so) to thin them. Add the beaten eggs to the asparagus and very gently begin to fold them into--over--on--between-- the asparagus incorporating the thick tomato sauce also. The eggs are not really scrambled. They are almost coddled so they shouldn't be cooked until they are hard set but soft set.

Place on a white platter to serve, decorate with parsley if you want and sprinkle a little Parmesan or Romano cheese over all (Romano is the best for this dish).