This is one of the easiest salads ever, and it takes 20 minutes to make (including prep).
5-6 asparagus spears, trimmed and slivered
extra-virgin olive oil
freshly ground cracked black pepper
Toss asparagus with 1 tablespoon extra-virgin olive oil, salt and pepper in a roasting pan. Roast in a pre-heated 350 F oven for 10 minutes.
Meanwhile, poach an egg. Bring a pot of water to a roiling boil and slip the egg into the water. Lift out with a slotted spoon when egg is done, about 2-3 minutes.
Arrange asparagus onto a salad plate, top with poached egg and shaved Parmesan cheese. Season to taste with sea salt and freshly ground black pepper, then serve at once.