makes one serving
1-2 slices of bread (I used 2 slices cut from a mini-baguette)
4 asparagus spears
olive oil
fine sea salt
freshly ground black pepper
2 large eggs
freshly-grated Parmesan or Pecorino-Romano cheese
1. Set the broiler to high. Put the bread and asparagus on a baking sheet. Drizzle the bread with olive oil. Drizzle the asparagus with the oil and season with salt and pepper. Sprinkle the spears of asparagus with freshly-grated Pecorino-Romano cheese.
2. Broil until the bread is toasted, about 1 to 2 minutes per side. Once toasted, remove the bread and place it on a plate. Sprinkle the bread with additional freshly-grated cheese.
3. Toss the asparagus, and then continue broiling until tender, about an additional 4 to 6 minutes.
4. While the asparagus is cooking, bring a large saucepot of water to a boil. Carefully lower the eggs into the water.
5. Reduce the heat and simmer for 6 minutes. Drain the water and cool the eggs under running water and peel.
6. Place the asparagus on the toast. Carefully cut the eggs in half and place on top of the asparagus. Season with additional salt and pepper to taste.