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Roasted Spring Asparagus

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1 lb Asparagus
3 Eggs
¼ Cup Dijon Mustard
¼ Cup Cider Vinegar 
? Cup Coarse Breadcrumbs
1 Tbs Garlic (thinly sliced)
1 tsp Fresh, Chopped Thyme 
1 Tbs Fresh, Chopped Parsley 
3 Tbs Shredded Pecorino
¼ Cup Olive Oil
Salt & Pepper, to taste

Preheat your oven to 475 degrees. Toss asparagus, garlic, half of the olive oil, salt and pepper together. Spread the mixture out on a sheet pan and roast it in the over for 8-10 minutes. Meanwhile, heat up a sauté pan and add the remaining olive oil. Stir in breadcrumbs, thyme and half of the parsley. Crack the eggs into the pan and cook to desired doneness. Arrange asparagus on a platter and lay the eggs on top. Whisk together the Dijon mustard and cider vinegar and drizzle over the top. Garnish with the remaining parsley, and break the yolks just before serving.


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