- 1 bunch asparagus
- Olive oil
- Salt and pepper
- 1 large clove of garlic, chopped
- ½ cup Parmesan cheese, shredded
- 4 pieces of thick-sliced bread (Chef Langan recommends sourdough)
- ¼ pound thinly sliced prosciutto
- 12 thin slices of fresh mozzarella
- 2 teaspoons white vinegar
- 4 eggs
- 1 cup balsamic vinegar, divided
Preheat oven to 350ºF.
Trim asparagus to 4-5” spears. Toss with olive oil, salt and pepper to taste, and garlic. Place on a baking sheet. Set aside.
Spread Parmesan cheese on a nonstick or parchment-lined cookie tray. Bake for 8-10 minutes until melted and slightly browned. Set aside to cool. (Note: if using parchment paper, remove cheese before it completely sets.) Cut into four crisps.
Bring 6 cups of water to a boil then simmer. Add white vinegar.
Start heating your favorite grilled cheese pan.
Roast the asparagus in the 350ºF oven for 6-8 minutes.
Butter one side of each slice of bread. Place it buttered-side down on the preheated grilled cheese pan. Top with mozzarella and prosciutto. Cook until the bread is golden brown and the toppings have melted.
Crack the egg into a mug. Slowly pour it into the simmering vinegar water. Cook until the whites are done and the yolk begins to firm. Remove with a slotted spoon.
Repeat step 8 to make remaining poached eggs.
Top each sandwich with a layer of warm asparagus, a poached egg, and a Parmesan crisp. Drizzle balsamic vinegar on top.