Tasty Tuesday: Poached Egg and Asparagus with Dijon Yogurt Sauce

This summer has been strange - aside from the bizarre weather, I've made some life changes that I really didn't see coming. For better or worse, here I am, waking-up every morning and living my days to their fullest. "Hair" opens this week, Stone Mountain is nearing the end of the season, and in a few weeks I'll start a new job teaching music classes to preschoolers. Sometimes I want to slam on the brakes and enjoy each moment to its full capacity, and this summer is the epitome of that feeling.

(Note: I don't feel like revising, so I apologize if the above paragraph is poorly written. Will you let it slide?)

When I feel overwhelmed, the last thing I want to do is cook. I like being in the kitchen, but it can eat up a lot of time, so I'd just as soon buy my meals from someone else. Sadly, I am poor, and must cook for myself, weather I want to or not. This dish has quickly become one of my favorites for its absolute ease. It takes only a modicum of attention, and requires no planning. Here's what you do:

• Coat 10-15 asparagus spears with olive oil, salt, and pepper. Roast them in the oven at 350 degrees for 20 minutes, or until desired softness.
• Make a sauce using a quarter cup Greek yogurt and a tablespoon of Dijon mustard. 
• Crack an egg into a bowl of water; make sure the egg is submerged. Microwave the bowl for a minute, then wait 30 seconds and microwave again for another 30 seconds. Congrats, the egg is poached!
• Plate the asparagus and drizzle with the sauce. Spoon the egg on top. 

That's IT. It's simple, delicious, and quick. You can do 30 things while this meal cooks, because it requires no attention to detail. 

If you don't think this is filling enough, slap some Cajun spices on a tilapia filet and bake it in the oven for 25 minutes. It pairs perfectly with the rest.

This is the worst picture of all time, but I just don't have the energy to worry about it.