1 lb. asparagus, washed and trimmed
6 extra large eggs, slightly beaten
2 chicken apple sausages or your favorite sausage
2 tablespoons chopped fresh Italian parsley
1 cup Gruyere or your favorite cheese
Salt and pepper to taste
Slice asparagus diagonally into 1 inch pieces.
Open and crumble sausages into a large pan heated to medium-high heat, sauté until fully cooked.
Add asparagus pieces and sauté until they begin to become fork-tender.
Add the eggs that have been slightly beaten in separate bowl. As eggs cooks, stir in parsley, salt and pepper. When eggs are almost done, turn off heat and spread shredded cheese over top; cover until cheese melts.
Serve warm with your favorite side dish.
SOURCE: Ray and Dan Franscioni of Hog Farms