Preheat oven to 400F.
In a large baking sheet coat the asparagus with the 2 tablespoons of oil along with the garlic and dried herbs. Sprinkle with salt and pepper and roast in the oven for 10-15 minutes or until tender.
Heat an iron skillet on medium high heat and spray with cooking spray. Sear the portobello mushroom, about 3 min on each side and place in the oven with the asparagus until tender.
Meanwhile, mix your greens in a large bowl with salt and pepper and place the tomato slices on each plate. Heat a medium saucepan on medium heat with 1 teaspoon of oil or cooking spray. Cooking one egg at a time, crack an egg onto the pan once heated. Cook until the whites are almost solidified, about 3-4 minutes, and carefully flip the egg over using either a spatula or the magic flick of the wrist (I do not recommend using magic if you have no tried it before) and finish cooking on the other side, about 1 minute. Repeat with other egg.
Take your roasted vegetables from the oven and cut the asparagus 3 ways and thinly slice the portobellos and bell pepper. Place vegetables over the greens and top with the fried egg. Garnish with the shaved Parmesan, placing as much as you prefer. Serve immediately.
Notes and Suggestions:
To roast a red bell pepper it is quite easy. You can either broil all four sides in your oven or blacken them on a skillet. Once you’ve browned all four sides, place it in a bowl and cover with saran wrap. This will help you remove the outer skin of the pepper easiest. Once the pepper cools, simply peel off the outer skin and discard the stem and seeds.