- 1 pound asparagus
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
- 1 egg
- Parmesan, freshly grated
Preheat your oven's broiler and set an oven rack to the highest spot in the oven.
Add the asparagus to a sheet pan and drizzle with olive oil, salt and pepper. Place under broiler and cook until asparagus is bright green and lightly crisp, 3 minutes.
Fill a small saucepan with 4 inches of water. Bring to a simmer on medium heat. Once simmering, reduce the heat to low and using a large spoon, lightly stir the water to create a vortex. Gently lower the egg in the water and cover the pot, cooking until the white is fully cooked through and the yolk is still soft, about 3 minutes. Gently remove the egg from the water, using a large serving spoon or spider. Transfer to a paper towel lined plate.
Remove asparagus from the oven and transfer to serving platter. Top with poached egg and Parmesan. Enjoy immediately!