As summer heats up, my appetite tends to decrease. I turn towards simpler, lighter meals that nourish me without weighing me down. I'm also looking for minimum time in the kitchen. This recipe is one of my favorites and meets both of those criteria.
3 tbsp. olive oil
1 bunch asparagus
sea salt
2 soft boiled eggs
avocado
Pre-heat oven to 375*. Cut ends off of the asparagus. Spread asparagus on a baking sheet and drizzle with olive oil and sprinkling of sea salt. Place in oven and after ten minutes, rotate asparagus. Cook for another 10-15 minutes, until tender or to your desired level of done. Pull out of oven and place on serving dish. (You can also cook asparagus on the grill!)
Crack two soft boiled eggs over asparagus and top with sliced avocado. Sprinkle with sea salt and pepper to taste.
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