Asparagus, Egg, and Onion Sandwich

1. 1

   Heat the oil in a large skillet over medium heat, and add the onion, asparagus, and 1/4 cup water.

2. 2

   Season with 1/4 teaspoon of the salt, cover, and let simmer until the asparagus is tender, about 10 minutes, until the water has evaporated.

3. 3

   Beat eggs with the remaining salt.

4. 4

   Pour the eggs into the skillet, and cook, stirring, until just beginning to set but still wet, about 1 minute.

5. 5

   Sprinkle with the grated provola, then cover and cook until cheese melts, about 1 minute more.

6. 6

   Uncover, stir to mix in the cheese, and serve on the toasted bread or rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.