Roasted Asparagus with Eggs and Tomatoe s

Prep time: 10 minutes | Cook time: 12 minutes | Serves 4

2 pounds (907 g) asparagus, trimmed

3 tablespoons extra-virgin olive oil, divided

1 teaspoon kosher salt, divided

1 pint cherry tomatoes

4 large eggs

¼ teaspoon freshly ground black pepper

1. Put the asparagus in the baking pan and drizzle with 2 tablespoons of olive oil, tossing to coat. Season with ½ teaspoon of kosher salt.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 12 minutes.
3. Meanwhile, toss the cherry tomatoes with the remaining 1 tablespoon of olive oil in a medium bowl until well coated.
4. After 6 minutes, remove the pan and toss the asparagus. Evenly spread the asparagus in the middle of the pan. Add the tomatoes around the perimeter of the pan. Return the pan to the oven and continue cooking.
5. After 2 minutes, remove from the oven.
6. Carefully crack the eggs, one at a time, over the asparagus, spacing them out. Season with the remaining ½ teaspoon of kosher salt and the pepper. Return the pan to the oven and continue cooking. Cook for an additional 3 to 7 minutes, or until the eggs are cooked to your desired doneness.
7. When done, divide the asparagus and eggs among four plates. Top each plate evenly with the tomatoes and serve.