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Scrambled Eggs with Asparagus

1 lbs fresh asparagus spears--get the tender ones
1 small can tomato sauce
2 cloves garlic
garlic salt and/or salt and pepper to taste
4 whole eggs, beaten with a small amount of milk
2-3 tbsp olive oil

Clean the asparagus well and snapp off the hard stem ends (save
for soup). If the spears are 1/4" in diameter or larger, then cut
them in half or fourths if need be. The spears should be very
tender and small in diameter.

In a heavy skillet, heat the olive oil to medium high. Add the
garlic and saute for a few minutes. Add the asparagus and saute
until the spears are very limp and starting to turn golden. Add
the tomato sauce, garlic salt salt and pepper and continue cooking
on medium high until the tomato is very thick. You can substitute
2-3 tbsp tomato paste mixed with a little water for the sauce.
When the tomato has cooked down. Beat the eggs with about 1/4 cup
milk until mixed well and frothy. Add the asparagus and stir as
you would for scrambled eggs--although be very gentle about it,
almost like coddling the eggs--they really shouldn't be too scrambled
but more set like an omlet.

If you don't use milk--substitute water to beat the eggs with.


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