Celebrate some of spring's finest herbs and veggies with this tasty sandwich, packed with asparagus and creamy mozzarella.
|1||Dempster's English Muffin|
|1 tbsp||extra virgin olive oil|
|5||spears asparagus, sliced (keep tips whole)|
|2 tbsp||mozzarella cheese, shredded|
In a small bowl, scramble egg with milk, herbs and salt & pepper to taste. Set aside. In a 9" non-stick frying pan, heat oil over medium heat. Add asparagus and sauté until slightly softened. (About 2 minutes). Remove tips and set aside. Add egg mixture to asparagus, tilting pan to ensure bottom is covered.Lower heat to low, cover and cook, about 2 minutes till eggs have set. Sprinkle with half of the cheese, and fold in thirds. Sprinkle half of remaining cheese and fold in thirds in the opposite direction, creating a square. Top with remaining cheese. Serve on a toasted, buttered English muffin with asparagus tips.
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