A favorite quick brunch or breakfast for dinner dish. Adapted from this recipe.
1 bunch asparagus (pencil or standard)
Extra-virgin olive oil or Wegmans basting oil
4 to 5 ice cubes
2-3 tablespoons white vinegar
3-4 large eggs
Preheat grill to medium high for 10+ minutes. Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard.
Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
Fill a medium saucepan two-thirds of the way with water. Add the 2-3 T vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg individually into a ramekin or small bowl and then slip it the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water.