I don’t see Lil T nearly as often as I would like. He has three children. I have one. It seems a procedural nightmare just to organize dinner between our two families. However, sometimes, when I cook a meal of which I am particularly proud, I hear his voice. He undoubtedly asks the same question every time. “Was it better than a fried egg sandwich?” Whenever I hear the question, I pause. I asses. Very frankly, there were few culinary successes that can top a fried egg sandwich. They are simply delicious. What is it about fried eggs that is so
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very alluring to the palate? Is it the saltiness? The gooeyness? The perfect mixture of protein and grease that even the best hamburger can’t match? I can’t quite put my finger on it, but I know it’s a magical thing. The fried egg reigns supreme. However, I’m not here to talk specifically about a fried egg sandwich. I am sure you know all about them. Instead, I’m here to share a springtime recipe that marries the much revered fried egg with the first tender stalks of Spring asparagus. It is a dish that is so easy to prepare, you might even have time on your hands to make a dessert to follow. Or, you may just pretend you slaved