We had about 8 stalks of leftover roasted asparagus, which already were seasoned with olive oil, salt and black pepper. We cut them into bite-sized pieces on a diagonal. We then sauteed the asparagus pieces in a small saute pan, and then add 6 egg whites (lightly mixed). We browned it on each side, then served. (Sept. 2014)
Note: You can use this basic recipe for other roasted leftovers such as oven-roasted broccolini. (Jan. 2019)
Cooking Adventures 