Egg on a bed of cubed pork and asparagus

Sauteed the asparagus in a little hot rosemary oil that Lila May and I made a few weeks ago, about a tablespoon of Kosciusko spicy brown mustard, some coarsely ground salt and pepper and a splash of vinegar. I diced up a few boneless loin chops into one inch cubes and hit them with some of the salt and pepper and a little cumin then tossed them in on top of the asparagus. I slapped a poached egg on top and finished it all off with a little Crema Mexicana and some of that El Pato Jalapeno.

Served up with a tumbler full of last nights Bushmills that all of the ice had melted into and a couple of thin slices of green apple.

Munchin.