![Parmesan Asparagus with Poached Eggs](https://cdn.statically.io/img/www.foodandwine.com/thmb/lqdrm4XILeel-wgd6h3aEwvbnjk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201104-r-xl-parmesan-asparagus-with-poached-eggs-2b49caca1557455ea7a7e44c53b3a8ec.jpg)
An asparagus breakfast may not be commonplace in the United States, but when the stalks are in season, cheesy asparagus with poached eggs is a winning combination sure to satiate your hunger and please your palate any time of day.
Note from the Food & Wine Test Kitchen
The thickness of asparagus is not directly indicative of how tasty it'll be, but since the asparagus in this recipe eventually goes under the broiler, it's important to start with thicker stalks here — narrow ones tend to shrivel under the intense dry heat.
Ingredients
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1 pound thick asparagus, trimmed
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2 tablespoons unsalted butter, melted
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Kosher salt
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Freshly ground black pepper
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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1 tablespoon white wine vinegar
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4 large eggs
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Toast, for serving
Directions
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Preheat the broiler. Blanch the asparagus in a large, deep skillet of boiling salted water until crisp-tender, 3 minutes. Using a slotted spoon, transfer the asparagus to a paper towel–lined plate and pat dry; reserve the liquid in the skillet. Arrange the asparagus in four individual shallow baking dishes. Brush with the butter and season with salt and pepper. Sprinkle with the cheese and broil 6 inches from the heat until golden, about 1 minute.
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Add the vinegar to the asparagus blanching liquid and return to a simmer. 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. Using a slotted spoon, carefully remove each egg from the water, blot thoroughly dry with a paper towel, and set on the asparagus. Serve with toast.