Now why didn't I think of this combination?! Delish.
Source: adapted from marthastewart.com
1 lb. asparagus, trimmed
4 large eggs
olive oil, for drizzling
1 oz. Parmesan cheese, grated
sea salt and freshly ground pepper
Lightly steam asparagus until crisp tender.
In separate pan, poach eggs approximately 3 1/2 minutes. Remove from water with slotted spoon, draining excess water.
Divide asparagus among 4 plates; top each with an egg. Drizzle with olive oil, sprinkle with Parmesan, and season with sea salt and pepper.