Roasted Asparagus, Poached Egg & Cheese

It's Friday again - which can only mean one thing - I'm about to embark on two days of breakfast or brunch comprised of more than just cereal or toast.

This weekend, if you can still find it at your market, I suggest making a grab for the last of spring's asparagus. Roasting asparagus concentrates all of its flavor, crisps the tops and, generally, just brings out its best qualities.

I'm not sure how better to spoil yourself, or someone else, than with a decadent poached egg oozing over the asparagus, its heat slowly melting the grated parmesan cheese dusted on top.

This breakfast is kind of glamorous and really takes very little effort.

Damien whistled and called it a "hotel breakfast," which I think he meant as a good thing. I'm hoping he was thinking more along the lines of the Waldorf-Astoria than the Holiday Inn Express.

What you'll need:
1 bunch of asparagus
A drizzle of extra virgin olive oil
Salt and freshly cracked black pepper, 1 teaspoon of each

1/4 cup freshly grated Parmesan cheese

2 fresh eggs {the fresher the egg, the better the white will adhere to the yolk}
1 Tablespoon white wine or white vinegar
1 Tablespoon salt

Preheat oven to 400ºF.
One by one, grasp each end of the asparagus and gently bend it. This allows the asparagus to snap, naturally getting rid of the woody ends.
Place in a single layer in a roasting dish.
Season with salt and pepper and drizzle with olive oil. Toss with tongs or your hands to coat.
Place in center of oven and roast for 12-15 minutes, or until they begin to crisp up and turn golden brown.

Fill a high-sided sauté pan or pot with about 3 inches of water.
Season with vinegar and salt.
Bring this to just under a boil.
Crack the eggs, individually, into little bowls or ramekins.
Create a vortex or whirlpool in the water by inserting a spoon or spatula straight into the pot and stirring the water in big circles.
Cook each egg one at a time. Gently drop the egg, from close to the surface, into the near-boiling water. The egg will do revolutions in the water, which helps to gather the white to the yolk.
Cook for about 3-4 minutes, and gently remove with a slotted spoon.
Gently rest on a clean paper towel or kitchen towel, to drain.

Once the asparagus are done, pile a handful or so on a plate. Top with a generous helping of grated cheese. Add the split poached egg and eat while hot!