Parmesan Asparagus with Poached Eggs

1. 1

   Preheat the broiler.

2. 2

   Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes.

3. 3

   Using a slotted spoon, transfer the asparagus to a paper towellined plate and pat dry; reserve the liquid in the skillet.

4. 4

   Arrange the asparagus in 4 individual shallow baking dishes.

5. 5

   Brush with the butter and season with salt and pepper.

6. 6

   Sprinkle with the cheese and broil 6 inches from the heat until golden, about 1 minute.

7. 7

   Add the vinegar to the asparagus blanching liquid and return to a simmer.

8. 8

   Crack the eggs into the simmering water, leaving plenty of space between them, and poach until the whites are set but the yolks are runny, about 3 minutes.

9. 9

   Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel and set on the asparagus.

10. 10

    Serve with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.