Asparagus served huevos rancheros style on tortillas along with cilantro lime beans and salsa verde topped with a fried egg and queso fresco.

• 1 teaspoon corn oil
• 4 corn tortillas
• 1 cup cilantro and lime refried beans, warm (recipe coming soon)
• 8-12 spears asparagus, trimmed and blanched
• 1/2 cup salsa verde
• 4 eggs, fried sunny side up
• 1 avocado, sliced
• 1/4 cup queso fresco or feta, crumbled, optional
• 1 handful cilantro, chopped

Directions

1. Heat the oil in a pan and lightly toast the tortillas.
2. Divide the tortillas between two plates and top with the beans followed by the asparagus, salsa verde, eggs, queso fresco, avocado and cilantro.