Baked Eggs and Asparagus with Parmesan

Asparagus is roasted for a few minutes and then topped with eggs and a sprinkling of Parmesan. Timing is everything with this recipe, but if you follow the suggested times you can get perfectly cooked egg whites and runny yolks to flavor the asparagus.

Ingredients:
8 thick asparagus spears, cut on the diagonal into bite-sized pieces
4 eggs, room temperature
2 tsp. olive oil
salt and fresh-ground black pepper to taste
2 T Parmesan cheese

View the full recipe at Kalyn’s Kitchen →