Poached Eggs with Asparagus

Ingredients

• 4 Large FARMHOUSE EGGS®
• 1 tablespoon vinegar
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper
• Prepare an ice bath with 1 dozen ice cubes and water in a large bowl and set aside.
• Bring a large pot of salted water to a boil and add asparagus; cook until bright green, approximately 3-5 minutes; transfer asparagus to ice bath to stop cooking and set aside.
• In a large skillet heat oil over medium heat and add garlic; cook for 1 minute before adding asparagus. Sprinkle with salt & pepper to taste.
• Toss to coat evenly and cook for 2-3 minutes or until asparagus is tender and warmed through, but still crisp.
• Divide up asparagus on 4 plates.
• Fill a medium pot with 2-3 inches of water and add vinegar; bring water a boil and reduce to a simmer.
• Crack each egg into a small bowl and slowly add to simmering water; cook egg for 3-4 minutes or until whites are set.
• remove with slotted spoon and set egg on top of asparagus and garnish with salt and pepper.
• Repeat with remaining eggs; garnish and serve.