Roasted Asparagus with a Poached Egg

Amon and I have made this for farm dinners in the past, and it is the epitome of springtime! The egg makes it substantial enough to be a light lunch.  We usually try to use pullet eggs, which are smaller, so people are not too full after the first course!

Asparagus

Olive Oil

Salt & Pepper

Good Parmesan or Pecorino Romano, shaved

Egg(s) - you may need more than one depending on how many people you are feeding.

Wash and snap off the tough ends of the asparagus.  Toss with olive oil and salt and pepper.  I put down some parchment paper on a sheet tray, and roast the asparagus on that, in a 400° oven.  I like to cook it fairly quickly, maybe 7-12 minutes, so that it doesn’t get too mushy. Take it out of the oven when it is just starting to blacken.

Plate your asparagus and top with the cheese and a perfectly poached egg.