Grilled Asparagus with Pecorino and Meyer Lemon-Poached Eggs

• 2 tbsp. extra-virgin olive oil
• 1 lb. thin asparagus
• salt
• 4 large eggs
• 1/4 c. Meyer lemon juice
• 1 tsp. Meyer lemon zest
• 1/2 c. Locatelli Pecorino cheese
• Freshly ground pepper

1. Light a grill and oil the grate.
2. On a baking sheet, toss the asparagus with the 2 tablespoons of olive oil and season with salt.
3. Grill over moderate heat, turning, until the asparagus are lightly charred and crisp-tender, 3 to 4 minutes.
4. Transfer the asparagus to plates and keep warm.
5. Crack the eggs into 4 small bowls.
6. Bring a medium saucepan of water to a simmer.
7. Add the 1/4 cup of lemon juice and season with salt.
8. Stir the water to create a vortex.
9. Add the eggs one at a time, stirring gently in the same direction so they do not settle.
10. Poach over moderate heat until the whites are set and the yolks are runny, 3 minutes.
11. Using a slotted spoon, transfer the eggs to paper towels to drain briefly.
12. Set the eggs on the asparagus.
13. Drizzle with the remaining 1 tablespoon of lemon juice and sprinkle the lemon zest and cheese on top.
14. Season generously with pepper and serve.Looking for more quick and easy recipes?
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extravirgin olive oil, thin asparagus, salt, eggs, lemon juice, lemon zest, locatelli, freshly ground pepper

Taken from www.delish.com/recipefinder/grilled-asparagus-pecorino-meyer-lemon-poached-eggs-recipe-fw0514 (may not work)