Asparagus and Bulgur with Balsamic Tomatoes and a Fried Egg

I never tried asparagus growing up because my parents didn’t like it (thanks mom and dad 😉 ). But when I finally tried it I LOVED it. Roast, sautéed, steamed – you name it, I like it. This meal takes almost no time to cook (except for the bulgur, which can be made ahead of time) and is full of flavor. Plus everything tastes better with a fried egg on top (hint: make it over easy so the yolk is runny). Once again use whatever grain you have around. I love bulgur, but quinoa, rice, or whatever you have will work well too!

1/2 cup uncooked bulgur
2 cups cut asparagus
1 1/2 cups halved cherry tomatoes
1 tsp minced garlic
3 tbsp balsamic vinegar
2 eggs
salt and pepper to taste

View the full recipe at Egginon →