Baked Eggs on Roasted Asparagus

1: Heat oven to 400F.

2: On a sheet pan lined with parchment, toss asparagus with olive oil, salt, and pepper.

3: Layer asparagus evenly with stalks in a row.

4: Crack egg into the center, then sprinkle with grated Parmesan.

5: Bake until egg is just set and asparagus is al dente, about 15 to 17 minutes.

6: Cut the goat cheese into medallions, using dental floss for the best results.

7: Dip goat cheese medallions in beaten egg and then in panko breadcrumbs (you can add finely chopped walnuts to the Panko if desired).

8: Refrigerate the rounds for about an hour to chill and firm up.

9: Heat some vegetable oil in a small saucepan and brown the rounds quickly before the goat cheese gets soft and melty.