Poached eggs with lemon asparagus

Bring large saucepan of water to the boil then reduce to a simmer; stir water in a circular motion. Crack one egg into a cup; slide into the water in the centre of the pan. Add a second egg; cook 5 minutes or until the eggs are cooked to your liking. Remove with a slotted spoon, drain on absorbent paper. Cover to keep warm. Repeat with remaining eggs.

Meanwhile, cook asparagus on heated oiled grill plate about 3 minutes or until tender. Combine asparagus, juice and grated parmesan in large bowl; toss gently, season to taste.

Divide asparagus between serving plates; top with poached eggs, some shaved parmesan and freshly ground black pepper.