Toss asparagus + garlic with a bit of olive oil to coat. Spread on a baking sheet, salt + pepper, then roast for 10-20 minutes until tips begin to get crispy. Remove from oven, let cool, then gently blot excess oil from asparagus. Wrap each in a small slice of salmon. Serve cool.
6 Asparagus Spears [with hard ends snapped off]
2 Eggs [free range, extra fresh or you need a dash of white vinegar too]
Salt + Fresh Ground Black Pepper to taste
Tarragon [just a pinch]
Steam asparagus quickly in a large shallow pan with a thin layer of water, about 5 minutes. Meanwhile a pan of water to just under boiling. Break eggs into a shallow tea cup. Add a ladle of hot water to cup and allow to stand for 1 minute. Gently empty the egg into the pan of hot water and cook until desired. 3 minutes is perfect for runny yolks and solid whites. Serve over buttered, crisp asparagus. Season with salt, pepper, and a little bit of tarragon.
1 delightful breakfast, lunch, or dinner.