½ pound asparagus, washed and tripped off the tough ends 2 large eggs a small block of parmesan cheese for shaving olive oil Kosher salt and freshly grounded pepper a few drops of white wine vinegar (it helps the egg to hold its shape)
Preheat oven 425F. Place the asparagus on baking sheet. Drizzle with olive oil then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast for 15 minutes or until crisp-tender. **Note: the asparagus I use were quite thin, if you use thicker ones, roasting time might be longer** Meanwhile, prepare the eggs. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs. Bring water to a boil, then reduce it to a simmer. Crack each egg into a small bowl. Slip eggs carefully into the simmering water. With a spoon, gently nudge the egg whites closer to their yolks. Immediately cover with a lid and turn off the heat. Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. When ready, remove eggs from water with slotted spoon. Place on top of asparagus. Sprinkle with pepper and a few shaves of parmesan cheese.
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