1/4 pound fresh asparagus, trimmed and cut in half
6 eggs
8 bacon strips, cooked and crumbled
1 cup sliced fresh mushrooms
1/3 cup chopped onion
1/4 cup butter
1 medium tomato, sliced
1 cup (4 ounces) shredded cheddar cheese	  
      

-Place asparagus in a steamer basket; place saucepan over 1 inch of water. Bring to a boil;
 cover and steam for 4-5 mins or until crisp-tender. Drain and set aside.
-In a bowl, whisk eggs until frothy; stir in bacon. In a large skillet, saute mushrooms
 and onion in butter until tender. Add egg mixture. As eggs begin to set, lift edges, letting
 uncooked portion flow underneath until eggs are soft-set.
-Arrange asparagus over egg mixture to resemble spokes of a wheel. Top with tomato slices.
 Cover and cook over medium-low heat until eggs are set. Sprinkle with cheese. Remove from 
 the heat. Cover and let stand 3-4 mins or until cheese is slightly melted.
 
Yield: 4 servings

S & D Mar/Apr 2006 p. 41