Asparagus, Egg, and Onion Sandwich

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1/2 bunch asparagus, stems peeled and cut into 2-inch lengths
• 1/2 teaspoon kosher salt
• 4 large eggs
• 4 ounces mild provola, shredded
• Two 6-inch lengths semolina bread, or 4 crusty rolls, lightly toasted

1. Heat the oil in a large skillet over medium heat, and add the onion, asparagus, and 1/4 cup water.
2. Season with 1/4 teaspoon of the salt, cover, and let simmer until the asparagus is tender, about 10 minutes, until the water has evaporated.
3. Beat eggs with the remaining salt.
4. Pour the eggs into the skillet, and cook, stirring, until just beginning to set but still wet, about 1 minute.
5. Sprinkle with the grated provola, then cover and cook until cheese melts, about 1 minute more.
6. Uncover, stir to mix in the cheese, and serve on the toasted bread or rolls.

extravirgin olive oil, onion, lengths, kosher salt, eggs, lengths semolina bread

Taken from www.epicurious.com/recipes/food/views/asparagus-egg-and-onion-sandwich-385229 (may not work)