Grilled Asparagus with Pecorino and Meyer Lemon-Poached Eggs

1. 1

   Light a grill and oil the grate.

2. 2

   On a baking sheet, toss the asparagus with the 2 tablespoons of olive oil and season with salt.

3. 3

   Grill over moderate heat, turning, until the asparagus are lightly charred and crisp-tender, 3 to 4 minutes.

4. 4

   Transfer the asparagus to plates and keep warm.

5. 5

   Crack the eggs into 4 small bowls.

6. 6

   Bring a medium saucepan of water to a simmer.

7. 7

   Add the 1/4 cup of lemon juice and season with salt.

8. 8

   Stir the water to create a vortex.

9. 9

   Add the eggs one at a time, stirring gently in the same direction so they do not settle.

10. 10

    Poach over moderate heat until the whites are set and the yolks are runny, 3 minutes.

11. 11

    Using a slotted spoon, transfer the eggs to paper towels to drain briefly.

12. 12

    Set the eggs on the asparagus.

13. 13

    Drizzle with the remaining 1 tablespoon of lemon juice and sprinkle the lemon zest and cheese on top.

14. 14

    Season generously with pepper and serve.

* Per serving · 4 servings · Values may vary.