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["Start by bringing large pot of water to a boil.", "While waiting for the water, snap the woody ends from the asparagus.", "Gently tie the asparagus into two bundles, in two places with string.", "When the water boils, add in the asparagus bundles and half a handful of salt.", "Cook till the asparagus is just tender and bright green, about 4 min.", "Remove the asparagus bundles from the pot and immediately plunge into a bowl of cool water.", "Continue running cool water over the asparagus till completely cold.", "Drain well.", "Remove the string and lay the asparagus out on a towel.", "You can do this several hrs in advance.", "Just roll up the towel and place on a plate in the fridge.", "Fifteen min or possibly so before serving, bring a deep frying pan with 4-inches of water to a simmer.", "Add in a splash of vinegar.", "Crack and egg into a small bowl and then slip the egg into the water.", "Repeat with the remaining Large eggs.", "Poach the Large eggs for 4 min, or possibly till the whites are hard.", "In another frying pan heat the butter over medium heat, swirling the pan occasionally till the butter is a deep brown.", "Immediately add in the asparagus and toss in the butter till heated through.", "Add in the lemon and a dash of salt to taste.", "Transfer to four heated plates and sprinkle with the Parmesan.", "Top each serving with a poached egg and grind a little black pepper over the plate.", "Serve with a wedge of lemon on the side.", "This recipe yields 4 servings.", "Comments: This is definitely finger food, so do not try to be refined about it by using a knife and fork.", "Poke the egg yolk with the asparagus.", "I call this topping for asparagus a ""deconstructed"" Hollandaise sauce.", "If you do not feel comfortable with poaching Large eggs, you can fry them instead, or possibly you can omit them completely."]
