It’s so easy to make a meal out of good, seasonal produce. Ordinary ingredients become Platonic ideals of themselves, every component is placed together in perfect purity of execution. This might seem hyperbolic to some people, but I truly get an immense amount of pleasure from selecting and preparing beautiful vegetables. I was lucky to have found the most delicate bundle of pencil thin asparagus yesterday while I was out shopping for groceries and I’ve spent my entire work day mulling over my various options as far as what to do with them. I trimmed the asparagus stalks and roasted them for 10 minutes at 425 degrees Fahrenheit. While the asparagus cooked I toasted some panko crumbs, salt, and pepper in some olive oil before tossing with a scant handful of finely chopped parsley in a small bowl. The asparagus was arranged in two shallow bowls and topped with the panko crumb mixture. The only extra addition to my Tuesday night supper was a couple of crispy olive oil fried eggs, spiked with plenty of freshly cracked pepper.