• 8 eggs
• 1/4 c. grated Romano cheese
• 1/2 lb. ground veal
• 2 c. asparagus (parboiled)
• salt and pepper
• oil

1. Saute veal until browned, in oil.
2. Add asparagus.
3. Let cook for a few minutes.
4. Beat your eggs.
5. Add cheese, salt and pepper.
6. Pour over browned ingredients.
7. Let cook until bottom is brown.
8. With two spatulas, turn over.
9. Let cook a few more minutes.
10. Remove from pan and cut as you would pie.