Oh. My. YUM.

I have learned the secret to PERFECTLY roasted asparagus.  I am convinced heaven must be full of these beautiful spears. 

Grilled sourdough bread, poached eggs with vinegar and salt, roasted asparagus on a bed of thyme, topped with gruyere, broiled until melted, finished with prosciutto, thyme, a drizzle of olive oil and a scattering of fresh black pepper.  Mmm.

Find the recipe here: Nancy Silverton’s Sandwich Book