FullFitness

1. Bring 2 pans of water to a boil and add the asparagus to the first pan. Return the pan to a simmer and cook it for 5 minutes, or until its tender.

2. Meanwhile, reduce the heat of the second pan to a simmer and carefully crack in the eggs, one at a time. Poach for 3 minutes, or until the whites are just set but the yolks are still soft. Then, remove with a slotted spoon.

3. Drain the asparagus and divide between 4 warmed plates. Top each plate of asparagus with an egg and shave over the cheese. Finally, season with pepper and serve immediately.