Asparagus & Egg

Tonight's light dinner: roast spring asparagus and egg. I've seen versions of this dish everywhere lately and I love asparagus, so this was a no brainer. Snap off the tough ends of asparagus, drizzle in olive oil, sprinkle with salt and pepper and roast in the oven for about 8-10 minutes. Meanwhile, my egg poaching skills aren't up to snuff yet, so I just fried an egg. Toss the roasted asparagus in some breadcrumbs, slide the egg on top with some mozzarella shavings (next time I'll probably get some asiago), some dill and paprika and a bowl of roasted red pepper soup on the side. I'll try my hand at poaching again with eggs florentine sometime, but tonight's minimum fuss dinner just tides me over the grief of Jesse L. Martin's departure from L&O last night. Sigh.