Eggs, Asparagus and Truffled Hash Browns

When there is nothing but asparagus and eggs in your fridge and a few straggler potatoes in your pantry. When it's Friday night and your exhausted from a week of work. There is a movie you've been waiting all week to see and you finally don't have to get up at the crack of dawn. And, when you are so hungry you're pretty sure your stomach is eating itself...well that might be exaggerating a bit. But what I'm trying to lead up to is the breakfast for dinner phenomenon. It's simply genius. I have to admit that I indulge in breakfast for dinner on a bi-monthly basis. It's quick, easy and so very satisfying!

This doesn't really require a recipe, but for inspiration sake I will roughly outline the instructions to serve two people.

• 1 bunch asparagus, rinsed and trimmed
• 2 large russet potatoes, washed and diced into small cubes
• 1 garlic clove, minced
• 1.5 tsp truffle oil
• extra-virgin olive oil
• freshly ground salt and pepper
• 2-3 eggs

1. Preheat oven to 400°. In a medium size bowl stir together diced potatoes, truffle oil, 1 tsp olive oil, garlic, salt and pepper. Spread on to a baking sheet and bake for 15-20 minutes or until soft.
2. Meanwhile prepare your asparagus by spreading out on another baking dish. Brush with olive oil and sprinkle with salt and pepper. Place in oven below potatoes for the last 10 minutes.
3. Prepare your eggs any way you like. Serve over asparagus sprinkled with shavings of Parmesan or Asiago cheese with a side of hash browns.