Baked Asparagus with Poached Eggs and Balsamic Reduction


  1. Coat asparagus with olive oil, salt lightly, and place on baking sheet in a 375F oven for 20-25 minutes
  2. Meanwhile, take 2 cups balsamic and mix with a few spoonfuls of brown sugar to taste in a sauce pan on medium-high heat - reduce to 1/3 original size - caution: Will thicken considerably when cooled so do not wait for it to be really thick
  3. In a pot of boiling water, add a little salt and gently break eggs into a ladle and lower into boiling water. Cook until yolk appears firm and egg floats, then remove with slotted spoon
  4. Set asparagus and eggs on a plate and drizzle with balsamic reduction, then grate parmesan on top.