Not only eggs have high quality of protein and nutrients, but they are quick and easy to cook as well. That is why; I always have a box of eggs available, either for busy days or for an elegant meal.
In this recipe, I picked sunny-side up eggs, which can transform a side dish into an entrée. A sunny-side up egg will display the freshness of the eggs that means the yolk has a deeper yellow (almost orange) color perfect for a busy or large family who are looking for healthy meals.

Preparation time: about 5 minutes
Cooking time: about 7 to 8 minutes
Yield: 2 servings

INGREDIENTS:

2 eggs

½ pound asparagus peeled and spears trimmed

2 tablespoon unsalted butter

Salt and freshly ground pepper

STEPS:

Bring salted water to a boil, and cook the asparagus in it for about 4 to 5 minutes or until tender, drain and plunge them into an ice water till thoroughly chilled, then drain again, season with salt and pepper.
Heat the butter in small skillet over medium heat, when melted; break eggs one at the time and season with salt and pepper. Make sure to gather the whites around the yolks immediately using wooden spoon. When done about 2 minutes, the white should be a light golden brown and the yolks soft.

Serve warm with blanched asparagus.