|Roasted Asparagus with Poached Egg|
5 asparagus spears, cleaned and tough ends cut
1 teaspoon olive oil
salt and fresh pepper
squeeze of lemon juice
1 slice of toast
shaved parmesan cheese
1 teaspoon white vinegar
1 egg, cracked
Preheat oven to 400F.
Line a baking sheet with foil. Toss asparagus with olive oil and sprinkle with salt and pepper. Roast in oven for about 5-8 minutes, until tender. Take out of oven and squeeze lemon juice over asparagus.
On top of toast, place asparagus and top with shaved cheese.
Meanwhile, in a saucepan with simmering water add 1 teaspoon of vinegar. Place egg in water and poach to a soft egg. Place egg gently over asparagus and serve immediately.