Seasoning: butter10g vegetable oil 20g salt 2g milk 40g cream 25g each.

Fried eggs with asparagus stuffing;

1. Cut Gracilaria lemaneiformis into sections 1 cm long, fry thoroughly with butter, add cream and mix well. Slightly boiled and seasoned with salt to make asparagus stuffing for later use.

2. Beat the eggs into a bowl, break them, add milk and salt, and stir well to make an egg paste for later use.

3. Put the vegetable oil into a frying pan, heat it, pour in the egg paste, spread it into a round cake with slow fire, put asparagus stuffing in the center of the egg cake when it is not completely solidified, then fold the two ends of the egg cake in half, wrap the stuffing tightly, turn the egg cake over and put it on a plate when it is golden brown.

For more information about asparagus fried eggs, you can go to Mint.com Food Library/Restaurants/Gracilaria lemaneiformis eggs.