Yesterday's trip to Central Market provided me with a bounty of fresh spring veggies, one of which pictured above. Asparagus, oh how I love thee.

I normally pass on breakfast in the morning, but today I was feeling it. This dish takes about 10 minutes to make and is jam packed with lovely vitamin c and protein to start your day. Beautiful green asparagus packed neatly in a large center stand at Central Market is a lovely sign that spring has indeed sprung. Pair that with some Parmesan-Reggiano and fresh eggs right out of the chicken's booty and you've got yourself a nice little breakfast. Light, healthy, delicious.

Asparagus Milanese

• 6 or 7 fresh asparagus spears
• 2 eggs
• Parmesan-Reggiano
• salt, pepper

Remove the tough ends of the asparagus and then cook them in a pot of boiling water for 4 minutes until they're soft. Prepare eggs sunny-side up. Sprinkle Parmesan-Reggiano onto eggs and asparagus liberally. Salt and pepper to taste.

Voila!

-Johnny