Roasted Asparagus and Bacon

Course: Breakfast

Main Ingredient: Egg

Ingredients

Preheat the oven to 400 degrees.
If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the bacon in a single layer on another sheet pan and roast in the same oven for 5 to 10 minutes until the bacon is your preferred crispiness.
Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don't turn them over!
Arrange the asparagus on 3 plates. Place 2 slices of bacon on top of each pile, and place a fried egg on top of the bacon.