Pesto Eggs with Asparagus

INGREDIENTS

1 teaspoon olive oil

1 tablespoon pesto

2 eggs

Salt

Pepper 

Asparagus, cut in half 

Lemon zest

Lemon juice 

Parmesan (optional)

Mint, torn

Arugula 

METHOD

1. If you’re blanching asparagus, bring a pot of water to a boil and season with kosher salt.

2. Heat up a pan and add in your olive oil.

3. Then, add in your pesto and swirl it around. Once it’s melted, crack in your eggs. Season with salt and pepper. Cook until whites are set and yolks are cooked to your liking.

4. While eggs cook, drop asparagus into boiling water. Cook for about 2 minutes (I like them to still have some crunch) and then drain.

5. Plate up your asparagus. Zest some lemon on top and give a small squeeze of lemon. 

6. Serve the pesto eggs on top of the asparagus followed by lots of parm and mint. 

7. Serve with arugula (plain or dressed in olive oil and lemon). Enjoy:))