ROASTED ASPARAGUS AND EGGS
1 bunch asparagus
1/2 cup balsamic vinegar
1 teaspoon brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved Parmesan
1. Preheat oven to 400 degrees. Toss asparagus with oil and season with salt. Bake on baking sheet about 15 minutes or until tender.
2. Meanwhile, in small saucepan, heat balsamic vinegar and sugar over medium high until reduced to a syrup.
3. Fill large skillet with about 2 inches of water and bring to simmer. Add cider vinegar and season with salt. Break egg into mug or small bowl and then tip into skillet, one at a time. Cook until whites set and yolks soft but nearly set.
4. On four separate plates, arrange asparagus and drizzle with balsamic syrup and sprinkle with Parm shavings.