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Roasted Asparagus & Eggs
1 bunch medium thick asparagus (1 lb tough ends snapped off)
2 tbs olive oil
course salt
1/2 cup balsamic vinegar
1 tbs cider vinegar
1 tsp agave nectar or brown sugar
4 large eggs
2 ounces shaved parmesan
Preheat oven to 400 degrees. On a baking sheet toss asparagus with oil, season with salt and bake until asparagus is lightly browned and tender. 15-18 minutes. Timing varies depending on size of asparagus.
In a small sauce pan, cook balsamic vinegar and nectar/sugar over medium high heat until syrupy and reduced to ~3 tbs. Approximately 6 minutes.
Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spoon scoop out eggs one at a time, and dry on a paper towel.
Divide asparagus among 4 plates, drizzle with reduced balsamic sauce. Top with shaved paremsan and an egg. 229 calories, 13 g protein, 16 g fat, 9 g carbs, 1 g fiber