Inspired by Connie and her perfect farm fresh eggs.  My new summer favorite.

1 bunch of asparagus, ends removed
2 tbsp olive oil
½ cup balsamic vinegar
1 tsp brown sugar
1 tbsp apple cider vinegar
4 eggs
2oz shaved or grated parmesan

Preheat oven to 400 degrees

On a baking sheet salt and roast asparagus in oil for 15-18 minutes (depending on thickness).
In a small saucepan reduce balsamic vinegar and brown sugar on medium-high.  Reduce to syrup, about 6 minutes.

Poach eggs in saucepan or large skillet with cider vinegar.  Simmer in boiling water until egg whites set and yoke is cooked as desired.

Divide asparagus on 4 plates, top with eggs, syrup and cheese.

Enjoy morning, noon or night!