This technically should be a spring recipe, when asparagus is first in season, but I was feeling festive and brunchy and asparagus was on sale so I went with my urge. I had this with a slice of toast thickly slathered with creamy goat's cheese and was very happy while eating this -- I highly recommend it as a weekend brunch item.
Once I was done, I realized that I had made something using the same ingredients but in a much more formal composition last spring, a roasted asparagus salad with baked egg and crispy goat's cheese. This version is less visually impressive, but just as delicious.
As many asparagus stalks as you can eat; I went with 7, woody ends removed
1 or 2 eggs
2 tsps olive oil
Salt and pepper to taste
Preheat the oven to 425.
Line a baking tray with foil, add the olive oil.
Roll the asparagus spears in the oil to coat them each with some of it and salt well.
Place in the oven and bake for 12 minutes for medium sized asparagus, 15 for larger.
You can either poach your egg by the usual method (look it up) or microwave poach it as I do for ease of cooking. If poaching the traditional way you will need to get the water on to boil as soon as the asparagus goes in the oven. If microwaving, get started when the asparagus cooking time hits the ten minute mark.
Fill a tall glass a third of the way with water. Crack in your egg and microwave for 45 seconds. Check the cooking and continue to microwave in 15 second increments until you get the consistency that you prefer. I wanted a very runny yolk and the egg illustrated above took exactly a minute.
Remove from the microwave and drain on to a tea towel while you remove the asparagus from the oven.
Place the asparagus on to your plate and top with the egg. Add salt and pepper.
As mentioned above, I served this with a goat's cheese toast, but regular buttered toast would work well too.