I love Asparagus and Poached eggs - this is the perfect healthy breakfast for me.
1 Tbsp toasted Panko
6-8 stalks fresh asparagus with the tough stalk trimmed
1 soft-cooked, poached egg
Salt and freshly ground pepper
Saute Panko in a skillet over medium heat with enough Olive Oil to barely coat crumbs and give a nice crunchy brown crust.
Lightly spray or brush asparagus with olive oil. Grill over medium-high heat until spears begin to turn bright green, turning once or twice as they cook. Can be done with a grill pan on the stove, an outdoor grill or even under a broiler. Remove to serving plate.
Poach egg , leaving the yolk soft and carefully place on top of asparagus. Sprinkle with salt and pepper to taste and top with panko.