Top Chef winner Nicholas Elmi tops lightly grilled asparagus with perfectly cooked eggs that are poached in Meyer lemon juice and water.Grilled Asparagus with Pecorino and Meyer Lemon-Poached Eggs\n\nIngredients\n\nIngredient Checklist\n\n2 tablespoons extra-virgin olive oil, plus more for oiling the grate\n1 pound thin asparagus\nSalt\n4 large eggs\n1\/4 cup plus 1 tablespoon fresh Meyer lemon juice\n1 teaspoon finely grated Meyer lemon zest (see Note)\n1\/2 cup freshly grated Locatelli Pecorino cheese\nFreshly ground pepper\n\n\n\nDirections\n\nInstructions Checklist\n\n\nStep 1Light a grill and oil the grate. On a baking sheet, toss the asparagus with the 2 tablespoons of olive oil and season with salt. Grill over moderate heat, turning, until the asparagus are lightly charred and crisp-tender, 3 to 4 minutes. Transfer the asparagus to plates and keep warm.\n\n\nStep 2Crack the eggs into 4 small bowls. Bring a medium saucepan of water to a simmer. Add the 1\/4 cup of lemon juice and season with salt. Stir the water to create a vortex. Add the eggs one at a time, stirring gently in the same direction so they do not settle. Poach over moderate heat until the whites are set and the yolks are runny, 3 minutes. Using a slotted spoon, transfer the eggs to paper towels to drain briefly.\n\n\nStep 3Set the eggs on the asparagus. Drizzle with the remaining 1 tablespoon of lemon juice and sprinkle the lemon zest and cheese on top. Season generously with pepper and serve.\n\n\n\nNotes\nIf fragrant Meyer lemons are unavailable, use regular lemons instead.\n\nhttps:\/\/www.foodandwine.com\/recipes\/grilled-asparagus-pecorino-and-meyer-lemon-poached-eggs**Disclaimer – My post contains affiliate links. All products are ones I use. If you choose to buy one of these items through the link provided, I will get a small commission at no extra cost to you. All proceeds help support the blog.