Roasted Asparagus & Poached Eggs

PETIT TAKETT_0435

Last weekend was another perfect Sunday here in So Cal.  We woke up early, read the paper in bed, then went for a fantastic hike in Griffith park.  This is a Sunday ritual Alan & I try our best to repeat every week.  Now that it’s summer we are especially motivated to make it happen.  After a big hike, brunch is key.  Alan is the musical director; he puts on a record, and when I say record- I actual vinyl.  It’s beyond awesome.  We live in an old loft with tall ceilings, brick walls, a sky light & a wall of windows.  It’s an amazing space filled with natural light, art, books, and a lot of love.  My kitchen is not exactly a show piece, but it is wonderfully functional and well equipped thanks to our wedding registry.

Alan in bed with the Sunday paper circa 2008

Alan in bed with the Sunday paper circa 2008

Brunch in the old loft circa 2009

Brunch in the old loft circa 2009

Virgina inviting herself to brunch

Virgina inviting herself to brunch

From our hike in Griffith Park

From our hike in Griffith Park

Back to the post-hike meal.  It’s important that you not feel like you just ate all the calories you just burned, so we opted for roasted asparagus with poached eggs and smoky sea salt.  So simple.  So delicious

Ingredients:
4 eggs
1 bunch of asparagus – trimmed
1 tbs finely chopped flat leaf parsley
1 tbs olive oil
Sea salt
Fresh ground pepper

Roast the asparagus on a cookie sheet with the olive oil, salt and pepper at 400 degrees for 20 minutes.  Shake the cookie sheet about half way through to mix up the asparagus.

Meanwhile, poach 4 eggs.  I use an egg poacher, but you can poach them however works best for you.  Soft boiled eggs will also work.

Split the asparagus into two portions and place two eggs on top.  Add more salt and pepper, then garnish with the parsley.