Poached Eggs & Asparagus on the Porch

Fluffy poached eggs, lightly steamed in-season asparagus, freshly grated pecorino romano and a touch of olive oil make a perfect meal, any time of the day. We enjoyed this hearty meal family-style on the front porch for Sunday brunch to take a break from gardening and housework.

There is no need for any special tools to poach perfect eggs. Fill a pot with 3-4 inches of water and bring to a boil. Add a tablespoon of white vinegar, which helps the eggs coagulate when they hit the water, and reduce to a simmer. A rapid boil will cause the eggs to break apart. Break each egg first into a small bowl and then tip carefully into the water, bringing together the white with a spoon if necessary. Cover and cook for about 3-4 minutes or until yolks are cooked to the desired consistency. Remove with a slotted spoon and serve over the asparagus. Top with freshly grated cheese, a little olive oil and serve.