Asparagi a la Parmagiana with Poached Eggs
1 T vinegar
2 lb asparagus
2/3 C freshly grated Parmesan cheese
1-2 T butter
4 slices whole wheat bread or English muffins
Preheat oven to 450°. Rinse asparagus in cold water. Layer on buttered baking dish, sprinkle with cheese, and dot with butter. Bake 15 min (save any juices). Toast bread. Fill large saucepan with water and vinegar; simmer. Poach eggs, swirling water over them. Arrange asparagus on toast, 2 poached eggs on top. Pour over any juices from baking pan. Grind pepper on top. Serve with salad.