5-6 stalks Asparagus
1 teaspoon olive oil
¼ teaspoon salt
2 eggs
¼ cup goat or blue cheese
Heat olive oil in an 8″ cast iron skillet (or regular skillet) over medium heat. Cut off ends of asparagus and add to skillet along with salt. Shake skillet to coat asparagus and cook until tender, 4-5 minutes. Spread asparagus out and crack eggs in the center. Sprinkle cheese over asparagus and eggs. Cover and let cook until egg whites are firm and yolk is done to desired consistency.
Serve with freshly cracked pepper.

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