So good, it deserves an extra photo.
Oven-Roasted Asparagus with Parmesan and Poached Egg
1 lb. asparagus, tough ends snapped off
extra-virgin olive oil
salt and pepper
red pepper flakes (optional)
freshly grated parmigiano reggiano, a little or a lot, whatever you like
2 T. vinegar
lemon juice, for seasoning (optional)
1. Preheat the oven to 425 degrees. Place the asparagus on a large, rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flake. Roast asparagus until just tender and beginning to brown, about 10 minutes total. About 3 minutes before asparagus are finished, remove from oven and sprinkle with the parmesan. Place back in the oven to finish. Set aside.
2. Meanwhile, poach the eggs. Fill a large nonstick skillet with water about 1/2 inch from the top. Add vinegar and 1 t. salt. Bring to a rapid boil over high heat. Remove from heat, as soon as the bubbles die down carefully crack the eggs into the hot water. Let eggs cook for 5 minutes. With a slotted spoon, carefully remove and drain the eggs.
3. On each serving plate, divide the asparagus and top each with a poached egg.