Roasted Portobello Mushrooms, Asparagus with a Poached Egg and Warm Tomato Vinaigrette

Ingredients

2 Portobellos

10 Asparagus Stalks

14 Cherry Tomatoes (Cut in Half)

2 Eggs

3-4 Tbsp Extra Virgin Olive Oil

Salt and Pepper to taste

Pre-heat Oven to 400 Degrees F

In a large bowl coat Portobellos and Asparagus with 3-4 Tbsp of Extra Virgin Olive Oil and salt and pepper, place on a baking sheet lined with parchment or silpat cap side up, place in oven. After 5 min add the Asparagus. When Aspara...