Pull out your onions, a cutting board and a knife, and make your pickled onion slaw. (<-- click for the instructions!) Put it in a tupperware with a lid on it and set aside while you make the rest of your breakfast.
If you have leftover asparagus, win for you! Pull it out of the refrigerator and make your Perfect Fried Eggs.
If you don't have leftovers and you're making the asparagus right now, preheat your oven to 400 F.
Wash and trim the asparagus - chop about 1 inch off the firm (lighter) end without the buds.
Line a large baking sheet with parchment paper.
Toss the asparagus and chopped onion in the oil. Season evenly with garlic powder, salt and pepper.
Bake for 12 minutes, until the asparagus begins to brown.
When the asparagus is cooking, make your eggs. Follow my recipe for Perfect Fried Eggs - it never fails!
If you're making this for yourself, just take the asparagus you want (warm it up in the skillet or microwave if they're leftovers), top with two eggs and onion slaw, then save the rest of the asparagus for leftovers.
Totally optional, but insanely delicious topping options: crispy bacon or prosciutto, or smoked salmon, or chimichurri sauce. to. die. for.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/roasted-asparagus-with-fried-eggs-and-pickled-onions/