[VIDEO]: April means asparagus

Happy April, my healthy friends! This is arguably one of the best months of the year. It's that magical time when the weather gets warmer, flowers begin to bloom, and the farmers' markets are booming with incredible produce again.

This is why I'm extra psyched to dish out some healthy cooking knowledge in my weekly video series, MICHELLE'S MONDAY MINUTE. The latest episode is dedicated to springtime's star veggie -- asparagus! These guys are loaded with anti-inflammatory and anti-bacterial super powers. They're so power-packed, make sure you keep cooking time to a minimum so you can take full advantage of their goodness. So nutritious, so simple to prepare, you literally don't need any cooking knowledge to create a yummy meal.

Watch the video for more deets, then test out your skills with my easy recipe below. Go ahead, actually try it. You will be amazed how easy it is and how happy your tummy will be. Trust me...you cannot mess this up. Whatever it looks like when you're finished, I promise it tastes amazing. When you share your creations with the tag #MichellesMondayMinute, you'll be inspiring others to join you in living a simple, healthy lifestyle. It's a win for you, and a win for all. Seconds, please?

Roasted Asparagus with Fried Eggs
Makes 1 serving

Ingredients:
1 bushel asparagus
Drizzle extra virgin olive oil
2 pasture-raised eggs
1 tbsp. coconut oil or grass-fed butter
1/2 lemon
Freshly grated parmesan reggiano (optional)
Salt/pepper

Directions:

  1. Preheat oven to 350*. Rinse asparagus, pat dry, then trim off tough bottom ends, approximately 1". Toss with olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes, stirring halfway through.
  2. In the last 5 minutes, heat a cast iron or non-stick skillet over medium-high heat until hot. Add coconut oil or butter, allow to melt and heat through, but not smoke. Once oil is shimmering, crack each egg directly into the pan (if you're nervous about shells, you can crack into a bowl first), quickly sprinklng salt/pepper on top. Cover immediately to allow eggs to steam, adjusting heat to lowest setting. Egg is done when whites are set and yolks are runny, approximately 5 minutes.
  3. Take asparagus out of oven. Squeeze fresh lemon juice on top. dish onto plate. Top with fried eggs. Shave parmesan reggiano on top if using.
  4. Enjoy for breakfast, lunch, or dinner. Sharing optional.

More tips:

  • Skipping the dairy? Try adding a few slices of avocado to deliver that creamy texture.
  • Use leftover roasted asparagus in salads, ommelets, or as a tasty finger-food inbetween meals.