Okay, so my picture of Spring Lunch is not as good as this month's cover of Saveur, but still. It heralds the arrival of Spring nonetheless. This dish is the perfect breakfast, lunch or appetizer in my opinion.
Preheat oven to 425. Toss your trimmed asparagus in a little olive oil, kosher salt and black pepper. Place on a baking sheet and roast for 10-12 minutes, depending on the size of your spears. In the meantime, preheat a nonstick skillet over medium-high heat. Add a little oil and butter and fry on egg to over easy.
Place asparagus on plate, top with egg, grate some parmesan over and sprinkle with salt and pepper. Serve with some slices of good buttered baguette.
Then take a walk and admire the newly blooming trees.
