2 bunches of asparagus

Olive oil
1 onion
Roma baby tomatoes
1 tablespoon red wine vinegar
Parsley, basil, mint cut finely
1 poached egg

Spread the asparagus onto baking paper on a baking dish.
Sprinkle with equal amounts of lemon juice and olive oil and
Bake at 180 C for eight minutes.
Fry onion in one tablespoon of oil then add baby tomatoes, coriander, and red wine vinegar.

Top fried mixture onto cooked asparagus then top with parsley, basil, mint, and finish with a poached egg.