Baked asparagus with eggs

Description

Preheat the oven to 200 degrees. On a baking sheet, toss asparagus with oil. Season with salt. Roast until asparagus is browned and tender, 15 to 18 minutes (depending on thickness). In a small saucepan, simmer balsamic vinegar and sugar over medium heat until reduced and thickened to 3 tablespoons, about 6 minutes. Meanwhile, in a large skillet, bring 5 cm of water to a boil over medium heat. Add vinegar and salt. Crack eggs one at a time and poach for about 3 minutes. Divide asparagus among 4 plates, drizzle with balsamic-sugar mixture, top with eggs, Parmesan, and serve.

Instructions