Roasted Asparagus with a Poached Egg
Dana Treat Original
Serves 2

When roasting asparagus, I always get the thicker spears.  If yours are thinner, they will not need as much time in the oven.  Below I link to egg poaching instructions from Gourmet which are the ones I used before the egg poacher entered my life.  If you want to make this dish more of a main course, serve two eggs per person and include some grilled crusty bread.

1 large bunch of asparagus
Olive oil
Kosher salt
Freshly ground pepper
Juice of 1/2 a lemon
1 tbsp. chopped fresh tarragon
1/4 cup freshly grated Parmesan cheese
2 poached eggs, see here for instructions, or check this out for an easy way to do it in plastic bag
Chive blossoms, for garnish (optional)

Preheat the oven to 425 degrees.  Meanwhile, snap the ends off the asparagus and give them a good wash.  Lay them out on a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper and mix to coat the asparagus evenly.  Roast in the oven until a fork comes out easily of the thickest spear and they are starting to brown, 15-20 minutes.  Shake once or twice during roasting process.  Remove from the oven and immediately toss with the lemon juice and the tarragon.  Allow to cool to room temperature.

Divide the asparagus between two plates.  Top with a poached egg and a shower of Parmesan cheese.  Garnish with chive blossoms, if desired.