Photo courtesy of Erin McCulloch.
Heat a frying pan on medium heat.
Chop the asparagus into one-inch segments and mince the onion. Add 1/2 tablespoon of oil to the heated frying pan, then add the asparagus and onion.
While that is cooking, slice your tomatoes in halves and set aside. Sauté the asparagus and onion for ten minutes, or until the edges start to brown—once they are done, remove them from the pan and set aside.
In the same pan, add the other 1/2 tablespoon of oil. Bring the heat up a bit, halfway in between medium and full. Crack the egg with care and drop it in the oil. While that is cooking, plate the spinach and tomatoes. Coat the sautéed veggies in the ALOHA Daily Good and salt—add them on top of the raw veggies. When the edges of the egg start to brown, it's time to take it off the heat. Carefully remove it from the pan and place it on top of your salad. Sprinkle additional salt on the egg if desired. Enjoy!