Ingredients
36asparagus,medium sized, tough ends removed
4eggs,large
kosher salt and fresh pepper
2tbspParmigiano Reggiano
Preparation
Steam asparagus until tender-crisp, then run under cool water for a few seconds to stop the cooking.
Drain and divide asparagus between four plates.
Poach eggs in an egg poacher.
Remove with a slotted spoon and place each egg on top of each plate of asparagus.
Top with freshly grated salt, pepper and Parmigiano Reggiano. Enjoy!!
