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Egg benny feb #22

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761a203
Added Egg-benny
Alsafrin Apr 4, 2021
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Alsafrin Apr 4, 2021
5172c29
Adding Egg benny
Alsafrin Apr 5, 2021
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Alsafrin Apr 5, 2021
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5 changes: 5 additions & 0 deletions app/index.md
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Expand Up @@ -8,10 +8,15 @@ Welcome to _Flavor_, the only place on the planet where your taste buds won't be

### [Cuba Pudding Jr.](writer/cuba-pudding-jr.md) | cubapud@flavor.magazine

February [Cuba Pudding](recipe/feb/cuba-pudding-jr-feb.md)


[Grilled Peach Salad](recipe/jan/grilled-peach-salad.md)

### [Eggs Benny](writer/eggs-benny.md) | englishmuffin@flavor.magazine

[EggsBenny](recipe/feb/Egg-benny.md)

[Vanilla Panna Cotta](recipe/jan/vanilla-panna-cotta.md)

### [John Lemon](writer/john-lemon.md) | zestmaster@flavor.magazine
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17 changes: 17 additions & 0 deletions app/recipe/feb/Egg-benny.md
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# Egg Benny

## Ingredients

1 bunch asparagus
3 tablespoons olive oil
⅓ cup pine nuts
⅓ cup dried cranberries
1 pinch salt

## Instructions

Step 1
Break off or trim the woody ends from the asparagus and discard. Set the spears aside.

Step 2
Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.