Ingredients:
1 pound trimmed and washed asparagus, pat dry
1 teaspoon EVOO
1/2 teaspoon Kosher salt
1 tablespoon fresh lemon zest
1 teaspoon fresh grated Nutmeg
4 eggs, over easy or sunny side up
Preheat your oven to 400 degrees. Line a large baking sheet, jelly roll pan is the best, with aluminum foil. Place the asparagus in the same direction on a single layer, drizzle the olive oil over them to coat and then sprinkle with salt. Bake for 5 minutes. Then toss them to their other side with tongs. If the tops are getting browned, just fold the foil over the top part. Continue to bake for 3-5 minutes until desired doneness. We like them a little firm still, so 3 minutes more does the trick. Remove from the oven and grate the nutmeg and lemon zest over the hot spears. Serve with eggs over easy or sunny side up, and some whole wheat Italian toast!
Urban Kitchen Blog 