Snap off the tough ends of the asparagus. Cook the prepared asparagus.
Boiling 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.
Oven Roasting Asparagus: Preheat oven 425 degrees F. Place the asparagus on baking sheet. Drizzle with olive oil then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast approximately 15 to 20 minutes or until crisp-tender. Divide asparagus among 4 dinner plates.
Grilling Asparagus: Preheat barbecue grill. Grill the asparagus spears approximately 5 to 10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Divide asparagus among 4 dinner plates.
Poach the eggs - Check out Linda's article on Poached Eggs:
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/slicer 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.
Asparagus with Poached Eggs and Shaved Parmesan Recipe: https://whatscookingamerica.net/Vegetables/AsparagusEgg.htm