Poached Egg Asparagus
1 bunch asparagus tough ends removed
2 tablespoon olive oil
1 pinch Salt
1/2 cup balsamic vinegar
1 teaspoon brown sugar
1 tablespoon cider vinegar
4 large eggs
2 oz shaved Parmesan
Preheat oven to 400 degrees F.
On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender (15-18 minutes).
In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt.
Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spoon, scoop out eggs one at a time and drain on paper towels.
Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.