1/2 pound asparagus (preferably pencil-thin)

4 tablespoons olive oil

Salt and freshly ground black pepper to taste

4 large eggs

1/2 loaf Italian bread
 
 

Makes 2 servings.

• Wash the asparagus under cold running water. Snap off and discard about 2 inches of the bottom because that part is a little tough. Scrape the stalk to remove the tough skin, then cut the asparagus into thirds. Leave the part with the asparagus head intact; and cut the other pieces, into thirds lengthwise. 
• In a medium saucepan, heat the oil until just warm, not smoking and place the asparagus in the saucepan, add 1/4 teaspoon salt, and sauté over medium heat, stirring or shaking the pan by the handle, for 2 minutes or so. Cover and cook for another 2 minutes, stirring or shaking the pan occasionally.
• Meanwhile break the eggs into a bowl and beat, adding a pinch of salt and pepper. 
• Cut the bread in half lengthwise. Remove the soft doughy part, and toast the loaf slightly. 
• Uncover the asparagus, raise the heat and add the eggs, stirring as you would for a frittata or omelet. Cook for 1 to 2 minutes, or until the eggs are set. 
• Scoop onto the loaf and cut it in half. Garnish with a lettuce leafs and enjoy.