Asparagus And Fried Eggs On Garlic Toast

Meh!  I am not keeping this recipe.  Each element in it tasted ok on its own, but together, it was hard to eat and not particularly great.  I thought the asparagus came out good, and we all ate our food, but this is going down as a fail and won't be mentioned again:). The boys wanted meat, so I made a few slices of bacon and dinner, while mediocre, was quickly done.


Asparagus And Fried Eggs On Garlic Toast
 
4    1/2-inch-thick slices sourdough bread
1 large clove garlic halved
1 Tbs. extra-virgin olive oil more for brushing the toast
1 Lb asparagus trimmed of tough, woody stems
Kosher salt
4 large eggs
Freshly ground black pepper
1 Oz Pecorino Romano shaved into large shards with a vegetable peeler

Lightly toast the bread. Rub one side of each slice with the garlic and
brush lightly with olive oil. Put 1 slice on each of 4 plates.
Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the
olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high
heat, and cook until tender, about 5 minutes.
Meanwhile, crack the eggs into a shallow bowl. When the asparagus is
ready, pat dry and divide it among the pieces of toast. Wipe out the
skillet with paper towels if wet; then slide the eggs into the hot
skillet, sprinkle each with a pinch of salt and pepper, cover, and cook
over low heat until the whites are firm but the yolks are still runny,
about 2 minutes.
Top each toast with an egg. Garnish with the shaved Pecorino, and serve.~