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.

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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.

This story was originally published May 9, 2015 at 5:00 PM with the headline "Take Your Best Shot: Sautéed asparagus."

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