Pesto fried egg rösti with balsamic roasted asparagus & tomatoes

Name: Pesto Fried Egg Rösti With Balsamic Roasted Asparagus & Tomatoes
Total time: 45 min
Yield: 2
Ingredients: 2 (approx 350g), skin on medium potatoes, roughly grated; ¼tsp fine sea salt, plus extra, to taste; ¼tsp pepper, plus extra, to taste; 2tbsp neutral oil or unsalted butter; Grated Parmesan cheese or vegetarian hard cheese, to serve (optional); Torn fresh basil leaves, togarnish (optional); FOR THE BALSAMIC ROASTED VEG; 100g cherry tomatoes; 100g asparagus, tough ends snapped off; ½tbsp olive oil; ½tbsp balsamic vinegar; 1/4tsp garlic powder; FOR THE EGGS; 2–4tbsp pesto, from a jar or homemade (check if vegetarian, if needed); 2–4 eggs (1-2 per person)