ASPARAGUS WITH POACHED EGGS AND PARMESAN

Preparation Method :

• Add the asparagus to a skillet of boiling water, simmer to low flame and cook for about 3 - 5 minutes or until just tender.
• Add vinegar to the boiling water in a separate pan, simmer to low flame.
• Carefully break each egg into a cup, slide them into the skillet, one at a time. After a minute gently loosen the eggs from the bottom of the skillet, using a large spoon.
• Cook for few more minutes until the white is cooked and the yolk is still soft, basting the top of the eggs with the water. Remove with a slotted spoon.
• Drain the asparagus and divide among the individual warmed plates.
• Top each plate of asparagus with an egg and shave over the cheese. Season to taste with pepper and serve immediately.