Grilled Asparagus with Charred Lemon and Fried Egg

 

4 slices of rustic bread

1 bunch asparagus, ends removed

1 lemon, cut in half

4 ounces chévre (goat cheese)

4 eggs

1 pint fresh blackberries

 

Preheat grill to medium heat. Place lemon halves on the grill, flat side down. Grill for about 10 minutes, until caramelized. Meanwhile, lightly oil and season the bread and asparagus. Grill bread on both sides until toasted, and asparagus for about 7 minutes, until tender. Spread goat cheese on toast and set aside. In a small pan with a thin layer of oil, individually fry the eggs. Place the toast on four plates, top each with a quarter of the asparagus and one egg. Squeeze the grilled lemon over the top of each dish and sprinkle with salt and fresh blackberries.