I love reading Real Simple magazine. I can’t say that it’s made my life any simpler or more organized, but there are a lot of great food ideas. One of the featured foods in this month’s issue is asparagus, with some suggestions for preparation. For this one, you toss cut asparagus and potatoes with olive oil, thyme, salt, and pepper, and roast at 400F for 30-40 minutes. The suggested cooking time was 20 minutes, but my vegetables definitely needed longer. Next time I’ll cut the potatoes smaller! Topped with a fried egg and accompanied by ketchup (not pictured) this was a complete meal.