Roasted Asparagus Caprese Melts with Balsamic Reduction and Fried Egg

Ingredients

• 1 small bunch asparagus (wash and trimmed)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup balsamic vinegar
• 2 inch tomatoes (sliced about 1/2 thick, vine or roma)
• 8 slices thick fresh mozzarella
• 16 leaves fresh basil
• 4 eggs
• 4 slices whole grain seedy bread (toasted)

Steps

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Place the asparagus in a roasting pan or on a baking baking sheet and toss with the olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. While asparagus are roasting, add the balsamic vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and let sit.

3. 3

   Preheat your broiler to high. Toast your bread in the toaster and place on a baking sheet. Top each of the toasted bread slices with 2 slices of tomato, 1/4 of the asparagus and 2 slices of the fresh mozzarella.

4. 4

   Heat a skillet over medium high heat and fry the the eggs to your liking. While the eggs are cooking place the bread under the broiler for 2-3 minutes or until the cheese has melted (watch carefully!). Remove from the oven and immediately top with the fresh basil. Drizzle the balsamic reduction over the basil and top with a fried egg. Serve immediately.