Vida

Roasted Asparagus & Poached Eggs on Toast (makes 2 servings; total cost per serving: $1.75)
Ingredients
1/2 lb fresh asparagus
1 T olive oil
Salt & pepper
2-4 large eggs (preferably cold)2-4 slices of bread
Extra olive oil (for drizzling)
Directions
1.  Preheat the oven to 400°.  Line a baking sheet with foil and set aside.  Rinse the asparagus and gently pat dry.  Cut off about1/2″ – 1″ of the woodier bits from the bottoms of the asparagus spears and toss out.  In a large bowl,  toss the asparagus with the olive oil and a pinch of salt & pepper, then arrange in asingle layer on the prepared baking sheet.  Roast for about 15 minutes or until just tender, then set aside.
2.  Fill a skillet or saucepan with about 3″ of water and bring to a low boil.  Add agenerous pinch of salt and adjust the heat so you’re left with gently simmering water (look for a constant parade of tiny bubbles at the bottom of the pan; if the bubbles are too big, lower the heat).3.  Crack one egg into a small bowl or ramekin (whatever you do, do NOT crack your egg directly into the water!  This will not yield good results).  Gently slide the egg into the simmering waterand let it cook on its own for about 30-45 seconds, until the whites start to curl up and firm up on their own, and the yolk is no longer visible.  Cover, turn OFF the heat, and allow the egg topoach for 3-5 minutes, depending on how firm you like your yolks.
4.  After the time is up, remove the lid and, using a slotted spoon, gently remove the egg from the water.  Let it drain as muchas possible so you don’t end up with watery eggs & toast when serving.  Place on a plate and set aside, and repeat if you’re making more than 1-2 servings.
5.  Toast or grill your bread to yourliking.  Place a few asparagus spears on top of the toast, then slide one or two poached eggs on top.  Sprinkle a little more salt & pepper on top, drizzle with extra olive oil if desired, and enjoy!