Poached Egg over Asparagus

Simple.  Delicious.  Easy.  That about sums this up.  I crave this frequently and I make it when I crave it - it's light and healthy.  This makes a fantastic breakfast, a nice lunch or a light supper by piling it on top of a beautifully toasted piece of french or sour dough bread that's been drizzled with a great olive oil.  Yum! 
This is a match made in heaven.......
p.s. if you don't know how to poach an egg, I'll give you my basic run down - it takes a little practice.  You can also fry an egg, if that's how you roll and and you'll still get a super tasty dish. 

Num Num....

...and the beautiful sunny yolk...

Poached Egg over Asparagus

Serves 1

1 Egg
4-5 Asparagus Spears, steamed until just tender crisp and kept warm
1 tsp olive oil or butter
Salt & Pepper
Freshly grated
Parmesan Cheese

Fill a small saucepan with about an 1 1/2 inches of water and add 1-2 tsp of white vinegar (this keeps the egg whites from breaking up and spreading).  Bring to a simmer over medium heat.  Crack an egg into a small dish and slip it gently into the simmering water for 3-5 minutes, depending on how you like your egg done (4 minutes usually works for me).  Check after 3 minutes by gently touching the egg to see if it's done to your liking.
Drizzle the warm steamed asparagus with either the olive oil or butter and season with a little salt and pepper.  Remove the egg from the water with a slotted spoon and place on top of the asaparagus.  Season the egg lightly with salt and pepper and grate some parmesan cheese over top.

Note: You can make poached eggs ahead of time.  Once the egg is done, remove it and place it into a bowl of cold water to stop the cooking.  This can be done quite a few hours in advance and kept in the fridge.  To re-heat, place the egg back into simmering water for about 45 seconds to heat it up again without cooking it any further.