Briny Olive, Asparagus & Poached Egg

• 1/8 cup butter
• 4 pieces dense seeded bread
• 1 bunch asparagus
• 1/8 cup dry cured black olives
• 1/2 cup shaved parmesan cheese
• 1/4 cup basalmic vinegar
• 1 tablespoon olive oil
• salt & pepper
• pot of water plus 1 tsp vinegar

1. Soften butter. Chop olives and mix with butter using a mortar & pestle or the back of a wooden spoon.
2. Heat oven to 375. Trim, rinse, and dry asparagus thoroughly. Toss with 1 tbsp olive oil and a pinch of salt plus a few turns of black pepper. Roast for 15 minutes.
3. Meanwhile set your balsamic vinegar over low heat and reduce to 2 tbsp.
4. Bring a large pot of water to a slow boil with 1 tsp of vinegar. Use a spoon to swirl the water. Crack an egg in the water and slowly swirl to help keep the egg in a little nest shape. Poach no more than two eggs at a time. Remove eggs with a slotted spoon. Allow each egg rest in its own small bowl until you are ready to assemble. Dob excess water from egg with a paper towel just before you add it to the toast.
5. Toast bread. To assemble: spread 2 tsp of olive butter. Top with a few spears of asparagus, followed by poached egg, then drizzle with 1 tsp of balsamic syrup, sprinkle with salt, pepper and shaved Parmesan.

butter, bread, asparagus, black olives, parmesan cheese, basalmic vinegar, olive oil, salt, water

Taken from food52.com/recipes/29046-briny-olive-asparagus-poached-egg (may not work)