Ingredients for 4 people
Clean the asparagus by paring off the white part at the bottom of the stems, and wash carefully. Boil them for about 10-15 minutes in a pan large enough to allow the asparagus to lie in. In another saucepan prepare the poached eggs: boil some water, adding a few drops of vinegar. As soon as it comes to the boil, turn the heat down to minimum and with a ladle, whip the water into a small whirlpool, then drop the eggs into the center. Continue to stir the water gently, letting the eggs take on their classic round shape.
Cook for about 5 minutes and strain with a slotted spoon. In a serving dish, place the asparagus, then the eggs, dust with slivers of Pecorino Romano DOP and drizzle with cold oil.