This is a family recipe that my mother made for me when I was growing up. My grandfather had several acres of asparagus on his farm and this was something they served in the spring and fall when asparagus was plentiful. This recipe is also delicious with hot breakfast ham or Canadian bacon – just put it on toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Urban Cook | 2020-12-31 20:28:04 |  6,787 Views |
Asparagus & Poached Eggs | Prosciutto Ham | Tasty
1 chicken stock cube (optional)
1 pound fresh asparagus trimmed
4 slices of whole wheat bread
