Simple Breakfast

olive oil
kosher salt
fresh cracked black pepper
Parmesan cheese, freshly grated

Preheat oven to 400.
Toss asparagus with olive oil, kosher salt, and fresh cracked black pepper.
Arrange in a single layer on a baking sheet and roast for 5-10 minutes (depending on how many spears and how thick they are...thicker spears are better for roasting).
Meanwhile, in a nonstick pan drizzle a little olive oil and heat.
When the oil is hot, break egg into pan and immediately turn heat to low.
Cook slowly until the whites are completely set and the yolks begins to thicken, but are not hard.
Arrange roasted asparagus spears on a plate.
Slide egg on top of asparagus and break the yolk.
Season with fresh cracked black pepper, a sprinkling of salt, and a grating of Parmesan cheese.
Enjoy the simple moment of breakfast.