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1
Preheat a grill pan or grill to medium-high heat.
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2
Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break.
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3
Discard the ends.
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4
Toss the asparagus with oil and salt to taste.
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5
Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard.
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6
Remove to a platter and reserve at room temperature.
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7
Grill each slice of bread until crispy and slightly charred on both sides.
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8
Rub each piece of bread vigorously with the raw garlic clove.
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9
Reserve with the asparagus.
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10
Fill a bowl with cold tap water and the ice cubes.
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11
This will be the holding area for the eggs after they have been poached.
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12
Keep the bowl near the stove.
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13
Fill a medium saucepan two-thirds of the way with water.
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14
Add the white vinegar and bring to a boil.
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15
Reduce the heat on the burner until the bubbles in the water have subsided.
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16
Gently crack and drop each egg into the water.
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17
Cook the eggs for 3 to 4 minutes.
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18
When done, the whites will be cooked through and the yolks will be warm but still liquid.
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19
Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water.
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20
Reserve.
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21
To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt.
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22
Gently toss the salad until coated with the lemon and olive oil.
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23
Add more lemon juice and oil if needed.
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24
TASTE IT!
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25
The salad should be dressed and flavorful but not soggy.
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26
Divide the arugula among 4 individual plates.
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27
Arrange the asparagus on top of the arugula on each plate.
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28
While dressing the salad, bring the saucepan of poaching water to a simmer.
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29
Gently return the eggs to the saucepan until heated through, 1 to 2 minutes.
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30
When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water.
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31
Immediately place 1 egg on top of the asparagus on each plate.
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32
Sprinkle each with some salt, Parmigiano and lemon zest.
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33
Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias.
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34
Lean the toast halves against each egg.
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35
Voila!
