Here's what you need:
About 8 eggs
1 bunch of asparagus
About 1/2 cup ricotta cheese
Grated Parmesan to taste
Start by trimming the bottoms off asparagus and slicing on a diagonal (it always looks pretty...)
Sauté the asparagus with a splash of water and cover for a few minutes until it's nice and tender. Drain from the liquid and set aside.
Beat the eggs with a dash of S&P and the scramble in a frying pan until they are no longer wet and gooey. Take them off the heat and mix in the asparagus and ricotta until combined.
I grabbed a loaf of kalamata olive bread at the market and toasted some slices. I also sliced up a ripe avocado that was ready to be eaten... and I wouldn't have wanted anything else for dinner! Ta-da!
