Recipes: Fresh Asparagus With Egg, Tuna, And Anchovies

This is a great, simple, dish that can be served either as an appetizer or as a lunch dish.  This particular combination is Italian-based but it is my own creation. I just made it and ate it and can vouch for it! This recipe is for one portion

Fresh Asparagus with Egg, Tuna, and Anchovies

* 1/2 bunch fresh asparagus

* 1 medium-large egg (2 if you like eggs)

* 3-4 flat anchovy filets\

* 1/4 can albacore tuna in water

* 1 Tbsp. olive oil

* 5-6 grindings fresh black pepper

* Salt to taste

- Prepare the asparagus by cutting off the ends and just enough up the stalk so that the knife cuts easily.  Wash thoroughly.  Even the supermarket asparagus has grit.

- Steam the asparagus in very little water, just a bit more than covering the bottom of the pan.  Steaming should take no more than 5 minutes at the most.  The asparagus is done when it is still firm to bit into.  Do not let it get soggy.

- Boil the eggs for NO MORE than 2 minutes

- Drain the asparagus well and plate

- Take the soft-boiled eggs out of the shell, and break them up over the asparagus

- Cut the anchovy filets in half-pieces and arrange on the asparagus

- Place the tuna on the asparagus

- Pour on the olive oil

- Grind the pepper, and add salt to taste

- Serve hot