Roasted Asparagus and Egg Bowls

This is one of my absolute favorite breakfast bowls. I love it over quinoa, topped with crispy prosciutto, or served up as is with a big squeeze of lemon and a shaving of pecorino. Try it and let me know what you think!

What You'll Need:

• 2 bunches of skinny asparagus wiht the thick ends chopped off

• The juice of half a lemon

• 1 tablespoon extra-virgin olive oil

• salt and pepper

• Shaved pecorino or parmesan (optional)

What We Did:

1. Preheat oven to 400 degrees.

2. Coat the asparagus in olive oil, salt, and pepper and lay in one layer on a roasting pan.

3. Roast until beginning to crisp up (20-25 minutes).

4. Remove from oven and top with fresh lemon juice and cheese. Enjoy!