Prep: 1. Heat water to a simmer (to poach eggs in) 2. Trim woody ends off asparagus. 3. Juice lemon. Grate cheese. Make: 1. Make vinaigrette by mixing 3 tablespoons lemon juice, olive oil, salt and pepper. 2. Using a vegetable peeler, "shave" asparagus into strips. 3. Poach eggs in water with 2 tablespoons of lemon juice (or fry them). 2. Toss asparagus with vinaigrette and top with egg and parmesan.
The thicker the asparagus the easier it is to shred with the vegetable peeler. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE