Recreating a Restaurant Dish

It's the Friday before the 4th of July and more importantly a three day weekend! After getting my shoulders kicked by my personal trainer and refueling with my standard oatmeal, I walked in to work for a busy day of meetings. For a new snack, I tried Horizon Organics Cottage Cheese, which was quite yummy and while it does have a few ingredients I'm unsure of it's still better than the Kroger brand. Still hunting for a version I like with just skim milk, cream and salt or maybe one day I'll just have to make my own so I'll definitely know what's in it!

Upon getting home, I broke into a beautiful watermelon I had bought earlier this week and was rewarded with a very juicy, sweet and refreshing treat. Perfectly in season - I can't wait to have more with my breakfast tomorrow.

For dinner tonight, I tried to recreate one of the appetizers we had at La Spiga - fried egg over asparagus with morel mushrooms. It turned out pretty good - though definitely not as good as the restaurants - and I would definitely make it again. Below is what I put together.

Fried Egg over Asparagus

Serves 2 People

20 Asparagus Spears

1/2 to 1 cup of Morel Mushrooms Chopped

2 Large Eggs

3 Garlic Cloves Minced

1 Tablespoon Olive Oil

1/4 Cup Water

Salt and Pepper to Taste

1. In a 5 Quart Sauce Pan fill 3/4 with water
2. Cut ends off asparagus, add to water and put burner on high
3. Cook asparagus 5 to 10 minutes (depends on how thick your spears are) until just tender, drain water and set aside
4. In an eco-friendly non-stick frying pan cook the two eggs sunny side up (without flipping or breaking the yolk) until egg white is cooked and yolk is still runny (if not using non-stick you'll need to factor in butter or oil you might use so the egg doesn't stick)
5. Plate asparagus onto two plates evenly and top each pile of asparagus with a fried egg
6. In the same frying pan add olive oil and let heat
7. Add minced garlic and morels and saute until tender, add the water to make it a little brothy
8. Pour morel and garlic broth evenly over each plate
9. Salt and pepper to taste and serve

This dish is pretty light in calories at only about 150 per plate. Add more eggs to make heartier or serve as a side or appetizer.