Melissa Clark of the NYTimes recently wrote about
cooking asparagus and eggs, and I remembered the article after buying a bunch of asparagus at Whole Foods. On Friday night, wanting something fast, healthy, and reasonably flavorful, I decided to try
roasting asparagus according to her recipe.
I really like eggs and would have done the hard-cooked egg component as well, except that I wanted to use the tofu and the leftover marinara sauce in my fridge. Thus, the accompaniment was firm tofu quickly cooked (more like heated) with mushroom marinara sauce.
