Things I Love Thursday and Meatless Monday All Rolled Into One

Last week was my First Day of Spring Edition of Things I Love Thursday. Since last week New England seems to have done a complete 180 and headed back toward winter. Poor Cape Cod got pounded with hurricane force winds and over 6 inches of snow! My neck of the woods luckily only had a lot of wind, causing my office to lose power (yay for work-from-home days!) and the railing on my rickety front porch to blow clean off (yay for having a landlord to fix things!). 

Anywho, here are a few things that make me really happy these days.

• Spring Blackberries
• Impending summer movie trailers

• Bryan Cranston's Former Modeling Career
• Nutella Yogurt Dip
• Re-watch binge marathons of Game of Thrones with my roomie before next season comes on.
• Prepping for Disney next weekend (work trip but fun nonetheless)

• This super cute, retro bathing suit for cheap for aforementioned Disney trip. Black with white and pink polka dots. Ordered it in plain black and white too! How can you beat $32.96??
• Picking out potential new furniture with Tom. Bonus: we actually have similar taste in couches!
• Being down 5 pounds since that fateful doctor's appointment!

• Asparagus is everywhere and lately I can't get enough of the stuff. Every time a season starts to change my body craves whatever is seasonal (apples in the fall, watermelon in summer, etc.). Last weekend my mom gave me 2 dozen eggs from her friend who has some very active chickens, so I've been making this recipe quite a bit lately. It's fast, easy, delicious, and healthy! Makes a perfect Meatless Monday recipe.

Roasted Asparagus with Poached Eggs

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Serves 1

Ingredients

Asparagus

2 tablespoons of olive oil

2 cloves of crushed garlic

2 tablespoons of lemon juice

Salt

Pepper

2 eggs

1 tablespoon of vinegar

2 tablespoons Parmesan Cheese (optional)

Instructions

1. Preheat oven to 400 degrees.
2. Chop off the bottom inch of the bunch of asparagus.
3. Spread asparagus out on cookie sheet. Top with olive oil, crushed garlic, lemon juice, salt and pepper. Using your hands ensure each stalk is coated with the mixture.
4. Cook in oven for 15-20 minutes (or until desired firmness), moving around the asparagus halfway through.
5. While asparagus is cooking, fill a pan with water until about 1/4 inch from top rim. Add vinegar. Bring to a simmer.
6. Create a gentle whirlpool with a slotted spoon. Crack and drop the eggs into the whirlpool one at a time (this prevents them from sticking to the bottom of the pan).
7. Cook 5-7 minutes, or until egg whites become opaque.
8. Top asparagus with poached eggs. Add Parmesan cheese, salt, and pepper.