Roasted Asparagus with Egg and Goat Cheese


Roasted asparagus with egg and goat cheese
Yum, my mouth is watering thinking about this dish.  It is a perfect meal for the middle of the week when you only have about 15 minutes to prepare.

The asparagus requires little effort when roasting it in the oven.  Pan fry the eggs to medium or over easy.  Then, sprinkle some creamy goat cheese crumbles on top and drizzle with balsamic vinegar.  Is your mouth watering yet? 

If runny eggs gross you out, you don’t have to leave the yolk soft, but there is nothing better than cutting into the egg and having the yolk drip all over the asparagus and goat cheese.

Roasted Asparagus with Egg and Goat Cheese

1 lb. fresh asparagus
olive oil
salt and pepper
2 oz of goat cheese
balsamic vinegar

Preheat the oven to 400 degrees.

Break the tough end of the asparagus off.  They will snap off at the perfect spot.  Layer the asparagus on a baking sheet and sprinkle with olive oil.  Toss to coat and then drizzle with salt and pepper.  Cook about 25 minutes if the asparagus is thick.  Asparagus are super easy to cook properly - just wait until the smell leaves the oven.  Or, you can use a fork to check for your desired level of crispness. You want them tender, but still crisp.

On a flat griddle or pan at high add a small amount of butter.  When the butter melts and bubbles, crack the egg(s) and slowly add to the pan.  Turn the heat down.  Take some of the melted butter and spoon it over the whites closest to the yolk to make sure the whites cook.  After a few minutes,  the yolk will be a perfect medium. Season with salt and pepper. 

On a plate, put a few of the asparagus (5 give or take, depending on their thickness).  Place the pan fried egg(s) on top and sprinkle with the goat cheese that you crumble. Drizzle with some balsamic vinegar on top. 

Roasted asparagus with egg and goat cheese
Seriously quick, easy, and includes major food groups; veggies, protein, and dairy.  Enjoy.

<3 mk

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