Roasted Asparagus Salad with Poached Eggs

• 1 bunch medium-thick asparagus (about 1 pound), tough ends trimmed
• 2 tablespoons olive oil
• Coarse salt
• 1/2 cup balsamic vinegar
• 1 teaspoon light brown sugar
• 1 tablespoon apple-cider vinegar
• 4 large eggs, poached (page 156)
• 2 ounces parmesan cheese, shaved (3/4 cup)

1. Preheat oven to 400F.
2. On a rimmed baking sheet, drizzle asparagus with oil and sprinkle with 1/2 teaspoon salt; toss to combine, then spread in an even layer.
3. Roast until asparagus is lightly browned and tender, 15 to 18 minutes.
4. Meanwhile, in a small saucepan, heat balsamic vinegar and brown sugar over medium-high until syrupy and reduced to 3 tablespoons, stirring frequently, about 6 minutes.
5. To serve, divide asparagus evenly among four plates; drizzle with balsamic mixture.
6. Top each portion with a poached egg and shaved parmesan.
7. (Per Serving)
8. Calories: 253
9. Saturated Fat: 5g
10. Unsaturated Fat: 9.6g
11. Cholesterol: 224mg
12. Carbohydrates: 12g
13. Protein: 14.4g
14. Sodium: 778mg
15. Fiber: 2.3g

olive oil, salt, balsamic vinegar, light brown sugar, applecider vinegar, eggs, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/roasted-asparagus-salad-with-poached-eggs-394217 (may not work)