Asparagus and Poached Egg

1 bunch asparagus, washed and trimmed
1 tablespoon olive oil
salt and pepper
¼ teaspoon red pepper flakes
¼ teaspoon sesame seeds
4 eggs
1 tablespoon vinegar
1 teaspoon salt

Preheat oven to 425 degrees F.

Place asparagus on a baking sheet in a single layer. Drizzle olive oil over asparagus and roll them around the baking sheet to cover them with oil.  Sprinkle salt, pepper, red pepper flakes and sesame seed over the asparagus.  Bake in hot oven for 10 minutes until crisp tender.

As asparagus cooks, fill a saucepan half way full of water. Bring to a boil. Lower heat to a gentle simmer.  Add vinegar and salt and stir.  Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm.

Place asparagus on a platter and top with poached eggs.  Sprinkle a few red pepper flakes over the eggs and serve immediately.