• 1lbasparagus, trimmed to 5" length
  • 1Tbspextra virgin olive oil
  • 4large eggs
  • 1Tbspextra virgin olive oil
  • 2ozparmesan cheese, freshly grated
  • sea salt, to taste
  • fresh ground black pepper, to taste
  1. Preheat a grill to medium-high heat.
  2. Toss the asparagus with 1 tbsp of the olive oil, season with salt and pepper and place on the grill. Cook asparagus for 5 minutes or until slightly charred but still somewhat firm. Remove from heat and hold warm.
  3. Cook the four eggs sunny side up style (using one tsp of olive oil per egg use a non-stick skillet to cook the egg only on one side until the egg white has set firm but the yolk is still raw).
  4. Divide the asparagus on plates and top each pile of asparagus with an over easy egg.
  5. Top each salad with a grating of parmesan cheese and serve.
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