For a heartier take, serve this side with crusty whole-grain bread.

Lori Powell


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425ºF. Toss asparagus and tomatoes with oil in a shallow baking dish just large enough to hold vegetables in a single layer. Roast, shaking pan halfway through, until asparagus is just tender and tomatoes have wilted, about 12 minutes. Immediately drizzle with vinegar, if desired.

  • Crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, about 7 minutes. Top with cheese, sprinkle with chives and serve. Offer crusty bread on the side, if desired.

Nutrition Facts

153 calories; fat 11g; saturated fat 3g; mono fatg; poly fatg; protein 10g; carbohydrates 6g; fiber 3g; cholesterol 188mg; iron 3mg; sodium 113mg; calcium 86mg.