Savory Oatmeal with Egg, Asparagus, Sun-Dried Tomatoes & Parmesan

Directions

1. Rinse the asparagus, trim off the woody ends, and cut into 3-inch pieces.
2. In a small saucepan, combine the broth and a pinch of salt; bring to a boil, then stir in the oats and lower the heat to a simmer, cooking 3–5 minutes until the oats are tender and creamy.
3. Meanwhile, heat a skillet over medium-high heat.
4. Add a thin layer of oil to the skillet, then the asparagus; season with salt and pepper and cook, turning often, until crisp-tender, about 5 minutes. Transfer to a plate and loosely cover with aluminum foil.
5. Return the skillet to the stove, lower heat to medium, add a little more oil, and crack the eggs into the pan; season with salt and pepper and cook until the whites set and the yolks are still runny, 3–4 minutes.
6. Finely grate the Parmesan.
7. Thinly slice the sun-dried tomatoes.
8. To serve, divide the oatmeal between bowls, top with the asparagus and eggs, then sprinkle with Parmesan and sun-dried tomatoes.