[Liz]

I found this recipe in an outdated Sardi's NY cookbook on a library shelf.
Clearly, they never heard of cholesterol in those days but the dish is amazingly delicious.

SARDI'S ASPARAGUS
Plate steamed whole thick asparagus spears.
Top w/ 2 sunny-side up eggs fried in browned butter.

SERVE blanketed w/ your best Parm.

[miss marmelstein]

A twist on Eggs Benedict, really. I’d love to get my hands on that cookbook, Liz. I’m one of the few people around who still adores Sardi’s!