Delicious Browned Asparagus and Poached Eggs

Instructions

1. 1

   Snap the woody ends from the asparagus.

2. 2

   Gently tie the asparagus into two bundles, in two places with string.

3. 3

   Bring a large pot of water to a boil.

4. 4

   Add the asparagus bundles and half a handful of salt to the boiling water.

5. 5

   Cook until the asparagus is just tender and bright green, about 4 minutes.

6. 6

   Remove the asparagus bundles from the pot and immediately plunge into a bowl of cold water.

7. 7

   Continue running cold water over the asparagus until completely cool.

8. 8

   Drain well.

9. 9

   Remove the string and lay the asparagus out on a towel.

10. 10

    Bring a deep frying pan with 4-inches (10-cm) of water to a simmer.

11. 11

    Add a splash of vinegar.

12. 12

    Crack an egg into a small bowl and then slip the egg into the water.

13. 13

    Repeat with the remaining eggs.

14. 14

    Poach the eggs for 4 minutes, or until the whites are firm.

15. 15

    In another frying pan heat the butter over medium heat, swirling the pan occasionally until the butter is a deep brown.

16. 16

    Immediately add the asparagus and toss in the butter until heated through.

17. 17

    Add the lemon juice and a dash of salt to taste.

18. 18

    Transfer to four heated plates and sprinkle with the Parmesan.

19. 19

    Top each serving with a poached egg and grind a little black pepper over the plate.

20. 20

    Serve with a wedge of lemon on the side.