This is my version of a dish I had in Como at a tiny little family-owned bed and breakfast called the Belvedere. It was a rain-soaked Italian evening and we were seated near the window. This was my starter course and I ate it while gazing over a stormy lake hooded by a gauzy full moon. I’ve added alder wood smoked salt, to give it a tiny pungency and smoky tint, but you can use regular sea salt if you don’t have alder wood. The poached egg is runny and soft and the yolks and cheese meld together to create a rich sauce slightly reminiscent of a Carbonera. —coffeefoodwrite
Preheat oven to 425 degrees. Rinse and dry asparagus completely and cut off tough ends.
Drizzle with olive oil and sprinkle with salt and pepper. Toss with hands or tongs to make sure all thoroughly and evenly coated.
Roast in oven for about 9 minutes – tossing half way through, until bright green and tender crisp. Remove to plate.
Poach eggs in a shallow pan of simmering water (adding vinegar just as water begins to simmer). Poach about 3 minutes, until whites are firm and yolks are still runny.
Separate asparagus to two plates, place one warm egg on each pile of asparagus, sprinkle egg with a little more alder wood or sea salt, shave pecorino over top and sprinkle with fresh cracked pepper. Enjoy!