Asparagus with Eggs

Asparagus covered with poached eggs and cheese

Yield: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Maître D’ says:
This is a nice way to get your greens early in the morning. Can also be served for brunch with fresh fruit, or for dinner with a crisp green salad and crusty whole grain bread.

Quantity			Preparation	Tips, information and substitutes
1	lb	fresh asparagus
4		eggs		fresh grade A
4	oz	romano cheese	grated	parmesan
1	dash	salt
1	dash	pepper

• Read recipe. Wash hands and clean cook area. Get out pots, pans and required ingredients. Wash ingredients, as needed.
• Trim 1 inch off bottom of asparagus.

1. Cook asparagus (8 minutes) (medium heat)
   In a pot of salted boiling water, add asparagus and cook until tender (approx. 8 minutes). When done, remove and drain.
2. Poach eggs (4 minutes) (medium heat)
   In a large pan, add 2 inches of water and bring to boil, crack eggs and add, cook for about 4 minutes.
3. Remove and serve (3 minutes)
   Place asparagus evenly on four plates, place one egg over top each plate of asparagus, sprinkle Romano cheese over top, salt and pepper, and serve.

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