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.
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