Poached Egg atop Parmesan Roasted Asparagus

Our real food pledge is going so well! This morning I woke up and did an hour or two of recipe researching. Then, I woke Mikey up and made him a yummy breakfast of parmesan roasted asparagus topped with a poached egg off of For the Love of Cooking. I think sometime, for a treat, we'll wrap par-cooked bacon around the asparagus before roasting, too:)
[update continues below recipe]

Poached Egg atop Parmesan Roasted Asparagus

Serves 2

10 spears of asparagus, woody ends snapped off

Olive oil spray (mist your own!)

2 tablespoons grated parmesan

Sea salt

Freshly ground black pepper

2 eggs

Preheat the oven to 400 degrees. Place the asparagus on a oiled baking sheet. Spray them with a little olive oil, season with salt and pepper, and sprinkle with cheese. Set aside. 

Bring a pot of water to a boil, then reduce to a simmer. Spray silicone or glass prep bowls with oil. Put an egg in each bowl, set atop the water, and cover.

Put the asparagus in the oven. Cook both for about 5-7 minutes, depending on the size of your asparagus, and how well done you like your egg. We like our whites cooked, and the yolk runny. 

Place 5 spears of asparagus on each plate, and top each bundle with a poached egg. Season with salt and pepper. Enjoy :)

After breakfast, we went out to Central Market and bought a bunch of real food baking supplies. Spelt flour, whole wheat flour, oat flour, brown rice flour, sucanat, raw unrefined sugar, raw sesame seeds, raw peanuts, pine nuts, etc, etc, etc. We headed over to Yakima Fruit Stand afterwards and stocked up on produce! We came back home, moved our patio table onto the sunny grass, and ate lunch by the creek. We've been loving local turkey with havarti, Vegenaise and lettuce on Dave's Killer Bread. Then, I made chocolate-peanut granola! Now, I'm editing photos while hubsface takes a bath before work. Tonight, we will be making roasted vegetables with orzo. WHEW.