Asparagus With Poached Eggs

• 1/2 pound organic asparagus, washed and trimmed
• 2 eggs (or more if you're hungry)
• one pinch Flower of the Ocean sea salt
• one pinch red pepper flakes
• one splash extra virgin olive oil (a lemon or pepper-infused oil makes a great addition, too)
• 2 slices of crusty bread (if you're in SF, reach for Acme Olive Bread- the saltiness is a perfect pairing)

1. Fill a medium saucepan to the rim with water and set on high
2. Heat olive oil in a pan at medium heat. Add asparagus and sautee, tossing regularly, for about 10 minutes (or until tender)
3. When water is at a rolling boil, crack and add eggs right at the surface so they tumble into the water in one piece. Cover and remove from heat. Set a timer for 3-4 minutes (depending on how runny you like the yolk)
4. Toast bread slices
5. Check doneness of asparagus with a fork. If they pierce easily, asparagus are done. Arrange 4-5 stems per plate
6. When done, remove eggs from water with a slotted spoon. Set atop asparagus, season with pepper flakes and salt. Serve with toast

eggs, flower, red pepper, extra virgin olive oil, crusty bread

Taken from food52.com/recipes/21228-asparagus-with-poached-eggs (may not work)