Roasted Asparagus with Poached Egg from Closet Cooking
(makes 4 servings)

1 pound thick asparagus (trimmed)
4 eggs
salt and pepper to taste
parmigiano reggiano to taste (grated, optional)
balsamic vinegar to taste (optional)

1. Spread the asparagus out in a single layer on a flat baking dish.
2. Roast in a preheated 400F oven until tender, about 10-15 minutes.
3. Bring a large pot of water to a boil and reduce the heat to medium.
4. Crack an egg into a bowl and pour the egg from the bowl into the water and repeat for remaining eggs.
5. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes.
6. Arrange the asparagus on plates and top with the poached eggs.
7. Season with salt and pepper and sprinkle on some parmigiano reggiano.