• Preheat the oven to 400°F.
• Remove woody ends from asparagus spears. Chop them into 1” pieces and toss with 1 tbsp. olive oil and a generous pinch or salt and pepper.
• Place the asparagus on a roasting pan or baking sheet and roast for 15-20 minutes until crispy and fork tender.
• In a large bowl, toss the arugula with remaining olive oil, lemon juice and parmesan. Season to taste with salt and pepper.
•  Fill a large saucepan with 2 cups of water over medium-low heat. Bring to a low simmer
• Crack an egg into a small ramekin and slowly slide the egg into the water and swirl the white onto the egg so that it stays together.
• Continue with the remaining three eggs.
• Simmer the eggs for 3 minutes until whites are set but yolk is still runny.

To plate the salad:

• Divide arugula salad on each of the plates and top with 1/4 of the asparagus mixture.
• Top each plate with poached egg.