Asparagus for Dinner and Breakfast? Yes! Now that is some good meal planning.

Meal Prepping and Meal Planning are 2 tasks that make a huge difference in my busy mommy life.  They help me to save time, money, frustration AND prevent me from throwing up my hands and saying “Let’s just order pizza, again!”  Can you relate?

I wanted to share one of the ways that I was able to use a side dish at dinner for breakfast the next day!  It is super easy, healthy and delicious.  I love to use the leftover veggies from the previous nights dinner to help with my breakfast.

Let’s talk about Asparagus…

I made this delicious recipe as our veggie for dinner.  I made sure to make enough so that I would have leftovers for the next morning.

Roasted Asparagus


  • 1.5 lbs of thin asparagus, washed with ends trimmedIMG_2730
  • 3 tbsp. avocado oil
  • 1 – 2 tbsp. Parmesan, freshly grated
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1.5 tsp fresh lemon juice (optional)


  • Preheat oven to 425 degrees f.
  • Place asparagus in a large bowl, drizzle with avocado oil and toss to coat.
  • Arrange on a flat baking sheet.
  • Sprinkle with Parmesan, garlic, salt and pepper.
  • Roast in the oven until tender, 12 – 15 minutes depending on thickness.
  • Sprinkle with lemon juice if you want (1.5 tsp fresh lemon juice)

Note:  I use avocado oil when I roast.  It prevents the oil from going rancid at the higher temperatures.

Okay, so here is how I used the leftovers for breakfast the next morning….

IMG_2727Asparagus & Eggs


  • leftover asparagus
  • 2 organic eggs
  • 1 organic tomato, sliced


  • Coat frying pan with 1 tsp avocado oil, heat on medium
  • Warm up leftover asparagus
  • Cook 2 eggs, over easy
  • Assemble on your plate; asparagus, then eggs and add tomato slices. YUM!

NOTE:  I had already had quite a few bites before I took the breakfast photo…you would have more asparagus.  Boy, was this delicious!


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