Roasted Asparagus and Eggs

Directions

1. 1
   Preheat oven to 400F.
2. 2
   On a baking sheet with rim, toss asparagus with oil.
3. 3
   Season with salt.
4. 4
   Bake until asparagus is lightly browned and tender, approximately 15-18 minutes.
5. 5
   In a small saucepan, cook balsamic vinegar and brown sugar over medium-high heat until syrupy and reduced to 3 tablespoons.
6. 6
   approximately 6 minutes
7. 7
   Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat.
8. 8
   Add cider vinegar and season with salt.
9. 9
   Break one egg at a time into a cup, then tip cup into pan.
10. 10
    Simmer until whites are set and yolks are slightly set, about 3 minutes.
11. 11
    With a slotted spatula, scoop out eggs one at a time and drain on paper towels.
12. 12
    Trim edges with a paring knife, if desired.
13. 13
    Divide asparagus among four plates and drizzle with reduced balsamic.
14. 14
    Top with shaved Parmesan and an egg