Instructions: Break off or trim tough ends of asparagus spears. Steam asparagus in large pot over simmering water until crisp-tender, about 5 minutes. Remove asparagus from pot and place 6 stalks on each of 6 heated plates.

Heat olive oil in large nonstick skillet, and fry eggs sunny-side up. Carefully remove eggs with spatula and place over asparagus. Season with salt and pepper to taste.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.