What the dish?

Fresh asparagus is fried in a frying pan and served with scrambled eggs, fried to golden crispy edges. The highlight of this simple, but very tasty and healthy dish is rattlesnake, Italian seasoning with fresh parsley, lemon zest, grated parmesan and breaded punk breadcrumbs, which have a more airy texture and crispness. Sprinkle the rattlesnake eggs with asparagus and enjoy a whole bouquet of flavors with spicy and refreshing notes.

Recipe.

Rattlesnake: Heat a large pan on medium heat.

Add breadcrumbs and olive oil and fry, often stirring with a wooden spoon until golden. Sprinkle in a small bowl and before the breadcrumbs cool, add lemon pepper, red pepper and salt. Stir and cool to room temperature. Add the parsley and cheese. Asparagus: Wipe the pan with a clean kitchen towel.

Place on a medium heat and add 2 tbsp. of olive oil. Add the asparagus and 1/4 tbsp. of salt. Fry, stirring frequently and turning over with tongs until the asparagus becomes bright green, fried and slightly browned for 4-5 minutes. Arrange the asparagus on four plates. In the same frying pan add the remaining 2 tbsp. of olive oil and place on the middle fire.

Carefully smash 2 eggs in a frying pan, salt a little less fire and fry until the edges are golden and crispy, and the squirrels just frozen, 2-3 minutes. The yolk should remain liquid. Fry 2 more eggs in the same way. Use the spatula to spread the eggs on asparagus plates. Spray each dish with rattlesnake and splash it with olive oil if desired.

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