• 7-8 spears of fresh asparagus
• 1 tablespoon of olive oil
• 1 large egg
• Salt and pepper to taste
• Few drops of balsamic vinegar

You can either steam the asparagus and add season with the olive oil and salt or grill it in the oven for a few minutes – which ever you prefer. Should take only about 7-8 minutes.

For the egg, I use my paniyaram plate – simply break the egg into the paniyaram plate and steam it (the little perfect rounds make this recipe look really hip). Alternatively simply half boil an egg. In either event the key is to keep the yolk a bit runny so that it coats the asparagus.

Place the asparagus on a plate, top with the egg, drizzle a few drops of balsamic vinegar and grind some pepper. Serve it with a piece of whole grain bread or whole wheat pita and it is a full meal.

Healthy factor: It is a very low fat meal, complete with greens and protein.

Pic: foodgps.com