Food & Drink

Take Your Best Shot: Sautéed asparagus

The photographer: Donna Hogue of Granite Bay
 
The dish: It’s very simple to sauté asparagus with olive oil, garlic and lemon. If you like, add a little ham. When the asparagus is nearly done, push it to the side of the pan. In the same pan, cook two eggs over-easy. Once the eggs are done, place them right on top of the asparagus and you get the delicious character of a hollandaise sauce without all the butter.
The photographer: Donna Hogue of Granite Bay The dish: It’s very simple to sauté asparagus with olive oil, garlic and lemon. If you like, add a little ham. When the asparagus is nearly done, push it to the side of the pan. In the same pan, cook two eggs over-easy. Once the eggs are done, place them right on top of the asparagus and you get the delicious character of a hollandaise sauce without all the butter.

Send us your best shots

The Bee wants you to share your best food and drink photographs with other readers. “Take Your Best Shot” is a weekly feature that spotlights what you’re eating, drinking and enjoying. Please submit your photograph, with a brief description of what’s going on and the photographer’s name and city of residence to sacfeast@sacbee.com. All submissions become property of The Bee.

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