Eggs and asparagus are, apparently, often paired together. After getting some fresh asparagus from the farmer's market, I was looking for a new way to prepare it and came across this idea. I was definitely pleased with the results. Meals inspired by ingredients that are in season are always the best!
Asparagus with Poached Eggs
adapted from Good Everyday Things
1/2 lb asparagus
1 Tbsp vinegar
pecorino romano cheese, grated
salt and pepper
Tip: Start heating both pots of water at the same time.
Snap off hard ends of the asparagus and set aside. In a double boiler, fill the bottom with water. Set pot over high heat and bring to a boil. Add the top part and add asparagus. Cover with a lid. Steam for 3-8 minutes, depending on the thickness of the asparagus. Check asparagus periodically to prevent over cooking. When done, remove asparagus and arrange on a platter.
Fill a second medium pot with a few inches of water and bring to a boil. Add the vinegar and reduce heat to medium. One at a time, break each egg first into a small bowl and then tip carefully into the water, bringing together the white with a spoon if necessary. Cover and cook for about 3-4 minutes or until yolks are cooked to the desired consistency. Remove eggs with a slotted spoon and arrange over the top of the asparagus. Sprinkle grated cheese, salt and pepper and drizzle olive oil over top. Serve immediately.