When using asparagus I never just go up 2-3 inches and cut the bottoms off of the stems. I like to hold the asparagus stem at each end and bend. The stem will break where it needs to be trimmed. I do that to one stem and then line the rest up as a guide and cut accordingly.
After you have removed the woody ends off your asparagus, place a medium size cast-iron pan over medium heat. Add olive oil to the pan, allowing that to warm up with the pan.
When your pan is nice and warm add the asparagus stems and give the pan a shake; coating all the stems with the olive oil in the pan. To the asparagus add salt and pepper; or fox point seasoning to season it (do not do both because the fox point is already salty enough). Don't stress if you don't have fox point seasoning, but I would look into purchasing it if you are looking for a good pre mixed seasoning.
Sauté the stems for 5-7 minutes or until the stems start to soften. I personally like a little crunch to mine so I rarely cook them longer than 5 minutes.
Once the asparagus is finished sautéing, add them to your plate while we poach some eggs!!
Poached Egg Instructions
Find a small sauce pan, fill it up with 3/4 water and place it over medium high heat.
To the sauce pan add a splash of white vinegar and bring to a boil. While that is coming to a boil, crack an egg into a small bowl.
Now that the water is boiling, stir the boiling water creating a vortex (water tornado). Carefully slide the egg into the vortex. Wait 2-3 minutes then lift the egg out of the water with a slotted spoon. There you have it one perfectly poached egg.
Repeat egg poaching process with the second egg.
Once both are cooked add them to your plate and enjoy your healthy, carb free breakfast!!