Roasted Asparagus with Egg and Tomato

By courtneyepowell

Ingredients

• 1 pound thin asparagus, woody ends trimmed
• 1/2 cup cherry or grape tomatoes, halved
• 1 1/2 tablespoons olive oil
• 1 tablespoon balsamic vinegar, optional
• 4 large eggs
• 2 tablespoons coarsely shaved Parmesan
• 1 tablespoon chopped chives
• Crusty whole-grain bread, optional

Details

Servings 4
Adapted from health.com

Preparation

Step 1

1. Preheat oven to 425ºF. Toss asparagus and tomatoes with oil in a shallow baking dish just large enough to hold vegetables in a single layer. Roast, shaking pan halfway through, until asparagus is just tender and tomatoes have wilted, about 12 minutes. Immediately drizzle with vinegar, if desired.

2. Crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, about 7 minutes. Top with cheese, sprinkle with chives and serve. Offer crusty bread on the side, if desired.