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Cover and let them cook for about 8 minutes and always watch that the liquid has not fully evaporated.
Recipe using asparagus and eggs. Cook the asparagus in a pan with some olive oil for about a minute and then add chicken stock to the pan about half way up the asparagus. Place asparagus in a saute pan place enough water to almost cover them. Then add the olive oil followed by the asparagus and salt.
Place asparagus in one layer on the bottom of the baking dish. Crack the eggs into the simmering water leaving plenty of space between them and poach until the whites are set but. Add the vinegar to the asparagus blanching liquid and return to a simmer.
Wash and cut asparagus into 1 inch pieces discarding the ends. Spread asparagus out and crack eggs over the asparagus. Cover with lid and steam asparagus in a saute pan of boiling water until it is just tender.
Shake skillet to coat asparagus and cook until tender about 4 to 5 minutes. Season with salt and pepper. Add more chicken stock to the pan a little at a time if it evaporates too quickly.
In a medium bowl whisk eggs until light and frothy. Sprinkle parmesan cheese on top.
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