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1
Light a grill and oil the grate.
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2
On a baking sheet, toss the asparagus with the 2 tablespoons of olive oil and season with salt.
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3
Grill over moderate heat, turning, until the asparagus are lightly charred and crisp-tender, 3 to 4 minutes.
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4
Transfer the asparagus to plates and keep warm.
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5
Crack the eggs into 4 small bowls.
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6
Bring a medium saucepan of water to a simmer.
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7
Add the 1/4 cup of lemon juice and season with salt.
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8
Stir the water to create a vortex.
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9
Add the eggs one at a time, stirring gently in the same direction so they do not settle.
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10
Poach over moderate heat until the whites are set and the yolks are runny, 3 minutes.
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11
Using a slotted spoon, transfer the eggs to paper towels to drain briefly.
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12
Set the eggs on the asparagus.
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13
Drizzle with the remaining 1 tablespoon of lemon juice and sprinkle the lemon zest and cheese on top.
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14
Season generously with pepper and serve.
