Asparagus & Eggs on Garlic Toast

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This is a great super easy seasonal dish for a tasty brunch.  You can serve bacon or sausages along with it.  The asparagus season is so short here in Wisconsin that you need to take advantage while the asparagus is readily available at the farmers' markets. 

4 Slices of bread--sourdough is a good choice but other breads would work fine too
Granulated garlic (Penzey's) or garlic salt
Olive oil
Bunch of asparagus
4 large eggs
1 oz. Parmesan, shaved with a vegetable peeler

Toast the bread.  Brush with olive oil and sprinkle with garlic.

Steam the asparagus in a skillet with 1/2 cup water, 1 tablespoon olive oil and 1/2 teaspoon kosher salt.
Cook until barely tender--5 minutes or less.

Drain the asparagus on paper towels and place on top of the toast.  Take the skillet and add a bit more olive oil or spray with olive oil pan spray.  Sprinkle with salt & pepper.  Cover and cook over low heat until the whites are cooked but the yolks are still runny.  Top the toast & asparagus with an egg.  Sprinkle with Parmesan.  The runny egg yolks make a sauce for the sandwich.  Yummy!

Adapted from Fine Cooking.com

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