Asparagus, Onion and Egg Sandwich - Lidia
Simmer onions and asparagus in oil until tender, then fold in eggs for a melty provola omelette. Perfect with toasted bread.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1/2 bunch asparagus, peeled and cut in 2-inch lengths
- 1/2 teaspoon kosher salt
- 4 large eggs
- 4 ounces shredded mild provola
- 2 (6-inch) lengths semolina bread or 4 crusty rolls, lightly toasted
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