- extra virgin olive oil
- Blanch and shock the asparagus. (Boil in salty water for a couple mins until bright green, them drain and run under some cold water) Set aside for now.
- Zest the lemon half and reserve.
- Toss the asparagus with the oil, lemon juice, salt and pepper. Plate them.
- Top the asparagus with the poached egg- top with a pinch of salt and pepper and the lemon zest.
- Top with pieces of shaved Parmesan or peccorino romano.