Green Asparagus and Eggs

There is not much to say except I LOVE THIS MEAL! It is simple but amazing. I cook everything in one pot and could eat it every night... seriously.

• 1-2 bunches of asparagus
• 1 TB Apple Cider Vinegar
• 2 eggs a person
• truffle oil
• 2 slices of dry whole grain toast per person 

 Rinse off asparagus and take one stock and bend until it snaps. This shows you where to line up the bunch in order to cut off the woody part. Fill a stock 1/2 full with water, add vinegar and a pinch of salt, add asparagus and heat on high. Continue to cook for 10-15 minutes or until tender. Spoon asparagus out of water (do not drain water) and transfer to ice bath for 30 seconds then lay on a towel to drain before plating.

Reduce water to medium, the carefully transfer eggs to water. Wait about a minute until adding next egg, leaving adequate space for eggs to spread. Cook for about 3 minutes then gently flip in the water and cook for another minute. Use a slotted spoon to remove from water and lay over spears on plate. Once your eggs are plated, sprinkle with salt and pepper then drizzle lighly with truffle oil. Serve with dry toast and enjoy!