I know it sounds like a shopping list rather than a recipe, but here it is, a simple but elegant way to work asparagus into your next breakfast or brunch.  It makes a healthy filling dinner too.

Cook 1/2 C. of quick-cooking polenta in 4 C. broth.  Season with salt.  When the polenta thickens, add 1/2 C. grated sharp cheddar cheese and stir to combine.

Trim the bottoms off 1 bunch of asparagus.  If there are fat spears, you can slice them half lengthwise.

Rinse 1 bunch of green garlic, especially in the area where the leaves come together.  Chop roughly.

Toss the asparagus and garlic together in 1 T. olive oil, salt and pepper.  Place in a large cast iron skillet and roast them in the oven
until the asparagus begins to brown.

Remove the pan from the oven (carefully!) and arrange the vegetables in lines dividing the pan into six “slices”.  Crack six eggs, one at a time, dropping each egg into each of these “slices”.  The veggies should keep them from running together.

Cook the eggs on the stove over low heat until they are just set but the yolks are still mostly liquid.

Serve the eggs and vegetables over a scoop of polenta.