25M Total Time
10M Prep Time
This simple, yet artfully composed meal features just three ingredients, each of which shines equally on the plate.
Preheat oven to 425° and prepare a baking sheet with aluminum foil or parchment paper.
Spread the asparagus and tomatoes on the prepared baking sheet, then drizzle with olive oil. Season with salt and pepper. Bake 12-15 minutes, until tender.
Meanwhile, in a large saucepan, heat 2-3 inches of water to boiling. Break one egg into a small bowl. Slip the egg into boiling water, then reduce to a simmer. Cook 3-5 minutes, until egg white is completely set. Use a slotted spoon to remove the egg, then place on a paper towel-lined plate. Repeat with remaining eggs.
Serve eggs over roasted asparagus and tomatoes and season with additional pepper if desired.
- 1 bunch (1 lb) asparagus, trimmed
- 1 cup grape tomatoes
- 1 Tbsp olive oil
- to taste salt and pepper
- 4 large eggs
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.