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
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!