What a wonderful time of year when the asparagus is ready for harvest!  I eat it almost daily.  We have a local farm that cuts it fresh every day, so I head there and get it fresh.  The climate is perfect in Italy so it’s in abundance.  I have, numerous times, eaten today’s post for breakfast while I am there.  Tonight is was my dinner – you can’t get any healthier that this.  Best with free range, fresh eggs.

No recipe required. Yummo.

Eggs and asparagus are warm. Just drizzle with olive oil and salt and pepper, lemon if you like! Keep prosciutto sliced thin!