| 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.
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