Roasted Asparagus W/ Alder Wood Smoked Salt, Poached Egg & Pecorino

• 1 bunch green asparagus
• good extra virgin olive oil for drizzling
• alder wood smoked or sea salt
• fresh cracked pepper
• fresh pecorino
• splash of apple cider vinegar
• 2 extra large organic eggs

1. Preheat oven to 425 degrees. Rinse and dry asparagus completely and cut off tough ends.
2. Drizzle with olive oil and sprinkle with salt and pepper. Toss with hands or tongs to make sure all thoroughly and evenly coated.
3. Roast in oven for about 9 minutes - tossing half way through, until bright green and tender crisp. Remove to plate.
4. Poach eggs in a shallow pan of simmering water (adding vinegar just as water begins to simmer). Poach about 3 minutes, until whites are firm and yolks are still runny.
5. Separate asparagus to two plates, place one warm egg on each pile of asparagus, sprinkle egg with a little more alder wood or sea salt, shave pecorino over top and sprinkle with fresh cracked pepper. Enjoy!

green asparagus, extra virgin olive oil, salt, fresh cracked pepper, fresh pecorino, apple cider vinegar, eggs

Taken from food52.com/recipes/3177-roasted-asparagus-w-alder-wood-smoked-salt-poached-egg-pecorino (may not work)