Pip's Plate

What to do with all of that asparagus? Roasting it will a teeny bit of olive oil and salt makes a perfect side dish, snack or, in this case, component to a delicious breakfast.

Breakfast Salad with Asparagus and Garlicky Croutons
serves 2

Ingredients:
1/2# asparagus, trimmed
olive oil
salt
2 slices bread
1T olive oil
1-2 cloves garlic, minced or pressed from a garlic press
1/4 cup crumbled feta
4 eggs

Directions:

1. Heat broiler on high. Coat asparagus with a little olive oil and a dusting of salt (about 1 t). Place on baking sheet and broil for 8-10 minutes.
2. Cut each bread slice into 1-inch pieces. Heat a skillet over medium heat, add 1T oil and immediately add garlic. Saute garlic for 15 seconds then add bread slices. Coat bread pieces in oil and garlic. Saute on each side for about 3 minutes or until crispy.
3. While croutons are cooking, heat a medium non-stick skillet over medium high heat. Coat with cooking spray if you wish and fry eggs in two batches (2 at a time). For over easy eggs, cook about 3 minutes per side.
4. To assemble: on two plates, place asparagus, then croutons, then feta, then eggs. Dust with salt and pepper.