Asparagus and Soft Eggs on Toast 

4 slices of your favourite  bread (white sandwich bread is not recommended)

1 lb. of  asparagus, tough ends trimmed

2 tablespoons of olive oil

salt and black pepper

8 large eggs

1/4 cup Parmesan (1 ounce)

Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.

Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.

Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel. If you want to, you can make poached eggs your usual way and place them on toasted bread with asparagus.

Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

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