with Asparagus and Pan Seared Tomatoes
1 Cup of Asparagus
1/2 Cup of Tomatoes (Any Variety)
2 Egg Whites (Save the yokes)
1 Tablespoon of Extra Virgin Olive Oil
1/2 Teaspoon of Salt
1/2 Teaspoon of Fresh Cracked Black Pepper
1. Cut Asparagus into 1 inch pieces. Place in a bowl and toss with a drizzle of Olive Oil, Salt and Pepper. Also cut your tomatoes into small cubes and set aside.
2. Heat a stove top pan grill to a medium high heat and lightly use a non stick pan spray. Remember that your Asparagus already has a little Olive Oil coating. Cook asparagus on your grill tossing every 2 minutes for 4 to 6 minutes. Turn off grill and set aside.
3. Separate your egg whites from the yokes. Do not scramble the egg whites. Heat a non-stick small skillet and use a light coating of a non stick spray. Add egg whites to your pan and cook each side on a medium heat for approximated 2 minutes. Remove from pan a place on your serving plate. Use that same skillet to pan sear your tomatoes for a quick minute then remove from heat.
Tip: Save the yokes in a freezer safe container adding 1 teaspoon of water to cover tops of the yokes. Place in freezer up to six months or refrigerate for 3 to 5 days. You can defrost and use them in the next recipe calling for 2 egg yokes.
4. Top your egg whites with the tomatoes and asparagus. Enjoy your dressed up egg whites. Delicious!
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