Brie, Roasted Asparagus and Soft Egg Sandwich

Among many other vegetables, asparagus is in season now. That means it looks better, tastes better, and costs less than any other time of year. When selecting asparagus, the bunch should have thin stocks, be a lively green color, they should "snap" when bent, and have tight buds up at the top. 

I had some leftover brie from a cheese plate so I wanted to make a breakfast sandwich with brie, roasted asparagus and soft boiled egg. This is a simple sandwich, but you can taste each ingredient and appreciate what they have to offer.

For the Roasted Asparagus:

Heat the oven to 425 degrees F. Make a little foil boat for the asparagus and place inside. Drizzle with extra virgin olive oil and sprinkle fresh cracked pepper and kosher salt to taste. Fold the top of the foil over each other, making a little steamer. Roast in oven for 10 minutes. 

For the Cheesy Brie Toast:

Slice about 1/2 cup of brie and place on top of good sliced bread, I used a cracked whole wheat sourdough. Place in the 425 degree oven until cheese is bubbly and melted. 

For the Soft Boiled Egg:

Place egg in a pot of boiling, salted water for 5 minutes exactly. Remove and run cold water over the egg for a few seconds. Carefully crack open the top of the egg with the handle of a heavy butter knife and peel away the shell. If you want a more runny egg, take out at 4 minutes. 

To Assemble:

Place the roasted asparagus on top of the brie toast and open up the egg on top of that, top with a second slice of toast.