2 pounds washed, small asparagus, chopped into quarter-inch pieces
1 dozen eggs, beaten
2 pounds sweet Italian sausage (no anise), finely chopped
2 tablespoons olive oil
Salt and pepper to taste
Coat a non-stick frying pan with one tablespoon of olive oil and brown the sausage. Add the remaining tablespoon of olive oil and the asparagus. Cook on medium heat stirring occasionally until asparagus begins to soften.
Add salt and pepper to the beaten eggs according to your preference. Add eggs to the sausage and asparagus mixture. Cook on medium heat, using a spatula to clean the sides of the frying pan.
When eggs are almost firm, remove pan from stove and put under broiler until mixture is totally set and lightly brown. Allow to cool slightly before serving
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