Ingredients

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

Kosher salt and freshly ground pepper

1 pound medium asparagus, trimmed

2 tablespoons unsalted butter

6 large eggs

6 cups of baby arugula

3/4 cups freshly shaved Parmigiano-Reggiano Cheese (about 2 1/2 ounces)

Preparation

  1. In a small bowl, whisk 3 tablespoons of the olive oil with the lemon juice and mustard. Season with salt and pepper.

  2. Light a grill or preheat a grill pan. In a large bowl, toss the asparagus with the remaining 1 tablespoon of olive oil and season with the salt and pepper. Grill the asparagus over high heat until tender and charred in spots, about 5 minutes; keep warm.

  3. Meanwhile, in a large nonstick skillet, melt the butter over moderate heat. Working in batches if necessary, cook the eggs sunny-side up until the whites are firm and the yolks runny, about 5 minutes. Season with salt and pepper.

  4. In a bowl, toss the arugula with the lemon vinaigrette and transfer the salad to plates. Top with the asparagus, fried eggs, and cheese shavings and serve at once.