Roasted Asparagus with a Poached Egg

This dish is the epitome of springtime! The egg makes it substantial enough to be a light lunch.  


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.  Put some parchment paper on a sheet tray, and roast the asparagus on that, in a 400° oven.  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.