Set a pot on medium heat and add almond milk and bring to a boil. Add a pinch or two of sea salt to help. Add the polenta and continue stirring and cooking for about 10 – 12 minutes, reducing the heat so it does not burn as you stir and it thickens. Sprinkle in seasoning while it cooks and season to taste with sea salt & pepper. For more flavor, you can add nutritional yeast, and ONLY if necessary to increase your calories, you can add 1 measured tablespoon of butter to each serving.
Set a large nonstick skillet on high heat. Spray with avocado oil and add the asparagus. Sprinkle in the seasonings and let the asparagus rest unbothered for about 1 – 2 minutes. Then toss the asparagus until it is a vibrant green color. Set aside.
Set the skillet back on the heat. Spray with more oil if needed, then crack in 2 eggs and desired readiness.
Bring it together.
Add polenta and asparagus to your meal prep container and prepare your fried egg fresh in the morning. Enjoy with a serving of fresh fruit.