Top Chef winner Nicholas Elmi tops lightly grilled asparagus with perfectly cooked eggs that are poached in Meyer lemon juice and water. Slideshow: Asparagus Recipes
Light 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.
Crack 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.
Set 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.
If fragrant Meyer lemons are unavailable, use regular lemons instead.
Light, spritzy white from northern Spain.