Eggs are one of the nature’s most perfect foods, especially when you consider how economical it is to put this protein on the table. As a busy father, I am always looking for healthy choices for my family. I consider eggs as one of the main sources of protein from my family. I have learned that the freshness matters when you are cooking a poached eggs as the fresher the eggs, the richer the flavor.

Preparation time: about 10 minutes
Cooking time: about 18 minutes
Yield: 2 servings

INGREDIENTS:

2 eggs

½ asparagus peeled and spears trimmed

2 cups of grated Parmesan cheese

2-tablespoon olive oil

2 tablespoon of white wine vinegar

Salt and freshly ground pepper

STEPS:

For making the Frico:
Preheat the oven to 350 degrees F.
Evenly form about 5-inch circle (½ inch thick) of cheese on the parchment, bake for about 10 to 12 minutes until cheese melted and golden brown.
With a large and thin spatula, quickly and gently transfer the melted cheese to a muffin tin, pressing lightly in the center to form the cup shape.

Bring salted water to a boil, and cook the asparagus in it for about 4 to 5 minutes or until tender, drain and plunge them into an ice water till thoroughly chilled, then drain again, season with salt and pepper.
In small pot bring salted water with white wine vinegar to a boil, break the eggs one at the time and cook for about 3 to 4 minutes, remove from water and allow to drain.
Serve immediately with the asparagus and the Parmesan Frico.