Parmesan Asparagus with Poached Egg

Ingredients

1 pound asparagus

2 tablespoons unsalted butter, melted

1/4 cup Appel Farms Parmesan, shaved

1 tablespoon white wine vinegar

4 large eggs

4 tablespoons capers

Instructions

Preheat the oven to the lowest setting.

Wash and trim the asparagus and toss with melted butter. Place asparagus on a preheated grill.  Grill until cooked but still crunchy (the time will vary depending on the thickness of the asparagus and your grill). Watch it carefully because they cook fast.  Arrange the asparagus in 4 oven proof dishes. Sprinkle with the Parmesan and place in the oven to keep warm.

Fill a wide pot with water 1 inch up the side. Add vinegar and bring to a simmer over medium heat. 

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. 

Sprinkle with capers, add salt and pepper to taste. Serve with toast, if desired.