Quote from TrueRange:
Asparagus with Poached Eggs & Shaved Parmesan
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)
Coarse salt, sea salt, or fleur de sel
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
4 large eggs
1 cup (lightly packed) parsley leaves, chopped
1 small piece of parmesan cheese, room temperature
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat, drain, and toss with olive oil and salt and pepper to taste. Divide asparagus among 4 dinner plates and keep warm.
Bring about 1 1/2 inches of water to a simmer in a 12-inch skillet or sauté pan over medium heat. One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off.
Place a warm poached egg on top of each asparagus portion; dab with a paper towel to soak up any visible water. Sprinkle with salt, pepper, and parsley. Pull a cheese planer or use a vegetable peeler across the top of the piece of parmesan cheese to produce wide shavings. Arrange several shavings around each plate. Serve immediately.
Makes 4 servings.
Optional: Shave a few slices of truffle over the egg with a truffle slicer or a vegetable peeler. The warmth of the egg will release the wonderful aroma of the truffle. For a more truffle aroma, add a few drops of truffle oil to the presentation.
