A couple of weeks ago, my sister came over with her CSA box. Among the romaine and rhubarb was a bunch of perfectly tender asparagus. When she asked how we should cook the thin spears, I replied, "like Martha Stewart prepares hers: roasted and topped with a poached egg." Since that day, we've both enjoyed this simple yet sophisticated vegetarian meal many times. It's quite versatile — if you have other veggies like mushrooms or green beans on hand, roast them with the asparagus. For a heartier variation, plate the asparagus on top of toasted country bread. To appease meat eaters, sprinkle with salty pancetta. Whichever way you serve it, you'll need the basic recipe, so read more.
1 medium thick asparagus bunch, tough ends removed Serves 4.
2 tablespoons olive oil
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan
1 medium thick asparagus bunch, tough ends removed